Slow Cooker Gravy, Chicken & Noodles
Jul 8, 2024 21:52:57 GMT -5
Post by PurplePuppy on Jul 8, 2024 21:52:57 GMT -5
Slow Cooker Gravy, Chicken & Noodles
Ingredients
4 boneless, skinless thick chicken breasts
1/4 tsp (each) black pepper, garlic powder, onion powder, paprika)
2 TBS cooking oil
1 (10.75 oz) can cream of celery soup
1 (10.75 oz) can golden mushroom soup
4 cups chicken broth
1 oz package ranch dip mix
4 oz packet brown gravy mix
4 slices pepper jack cheese
4 slices muenster cheese
24 oz frozen Reames homestyle frozen egg noodles
Instructions
Season both sides of chicken breasts with black pepper, garlic powder, onion powder, and paprika.
Heat oil in large skillet over medium high heat. Place seasoned chicken breast in skillet and sear for 3-4 minutes until golden brown. Turn chicken over and sear an additional 3-4 minutes until golden brown.
Spray a 6 quart crockpot with non-stick cooking spray. Place seared chicken breasts in prepared crockpot.
Using the same skillet add in both soups, chicken broth, ranch mix, and gravy mix. Whisk until combined. Pour mixture over chicken in crockpot.
NOTE: burner does not need to be turned on for this step.
NOTE: use some of the broth to clean out the cream of soup cans.
Place sliced cheese all over the top of the mixture in crockpot. Do not stir in.
NOTE: you can use all pepper jack cheese for a spicier dish or use all muenster cheese for a milder dish.
Place lid on and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and shreds easily with a fork.
Remove chicken and place onto a cutting board and shred using 2 forks.
NOTE: another good tool is a meat chopper.
Add frozen noodles to crockpot and stir into gravy. Place shredded chicken back into crockpot and stir to combine.
Place lid on crockpot and cook on high for 30-45 minutes until noodles are cooked through.
NOTE: you can use the search box to find my homemade gravy mix and homemade ranch mix if want to make your own. It would take 3 TBS of each mix to equal a packet from your store.
link
Ingredients
4 boneless, skinless thick chicken breasts
1/4 tsp (each) black pepper, garlic powder, onion powder, paprika)
2 TBS cooking oil
1 (10.75 oz) can cream of celery soup
1 (10.75 oz) can golden mushroom soup
4 cups chicken broth
1 oz package ranch dip mix
4 oz packet brown gravy mix
4 slices pepper jack cheese
4 slices muenster cheese
24 oz frozen Reames homestyle frozen egg noodles
Instructions
Season both sides of chicken breasts with black pepper, garlic powder, onion powder, and paprika.
Heat oil in large skillet over medium high heat. Place seasoned chicken breast in skillet and sear for 3-4 minutes until golden brown. Turn chicken over and sear an additional 3-4 minutes until golden brown.
Spray a 6 quart crockpot with non-stick cooking spray. Place seared chicken breasts in prepared crockpot.
Using the same skillet add in both soups, chicken broth, ranch mix, and gravy mix. Whisk until combined. Pour mixture over chicken in crockpot.
NOTE: burner does not need to be turned on for this step.
NOTE: use some of the broth to clean out the cream of soup cans.
Place sliced cheese all over the top of the mixture in crockpot. Do not stir in.
NOTE: you can use all pepper jack cheese for a spicier dish or use all muenster cheese for a milder dish.
Place lid on and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and shreds easily with a fork.
Remove chicken and place onto a cutting board and shred using 2 forks.
NOTE: another good tool is a meat chopper.
Add frozen noodles to crockpot and stir into gravy. Place shredded chicken back into crockpot and stir to combine.
Place lid on crockpot and cook on high for 30-45 minutes until noodles are cooked through.
NOTE: you can use the search box to find my homemade gravy mix and homemade ranch mix if want to make your own. It would take 3 TBS of each mix to equal a packet from your store.
link