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| photo courtesy Taste of Home |
I've also tried this with different types of chicken - breasts and quarters. I tend to have breast on hand and they are easy to cut and cook quickly. Quarters, while more of a pain to mess with, are cheaper when you catch them on sale. The trick to them, is to cook the quarters in the crockpot the day before and pull the meat and save the stock.
Crockpot Chicken and Noodles
3 cups hot water
3 chicken bouillon cubes
4 small boneless, skinless chicken breasts, cut in cubes
1 thick slice of onion
1/4 tsp. celery seed (or 1 stalk diced)
salt and pepper, sprinkle of each
1/4 tsp. rosemary or 1 sprig fresh
1/4 tsp. sage or a few leaves fresh
2 cups Kluski noodles*
1 T. butter, heaping
Put 3 cubes bouillon in hot water and microwave 3 minutes and stir to dissolve. Cut chicken and put in crockpot. Stir in bouillon, onion, celery, and spices. Let cook on high 1-1/2 hours or until chicken is cooked through.
Put sieve on large measuring cup, and pour liquid from crock pot through, saving stock. (You're trying to sift out excess fat from chicken - the white clumps- but with breasts there isn't much.) Return chicken and stock to crockpot.
Add noodles and butter. Return heat to high and cook 1-1/2 hours more or until noodles are tender, but not falling apart. (Serves 4)
Recipe can easily be doubled.
*Reames frozen noodles are good, but I used a thick Kluski noodle which is an Amish-type noodle, like the German Spaetzle.
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