Crock Pot Creamy Chicken Noodle Stew Recipes

CROCK POT CREAMY CHICKEN NOODLE STEW

Crock Pot Creamy Chicken Noodle Stew image

Make and share this Crock Pot Creamy Chicken Noodle Stew recipe from Food.com.

Provided by Beeracuda

Categories Stew

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
3 medium potatoes, cut into 1/2 inch cubes
1 (1 1/4 ounce) package onion soup mix
1/4 cup butter
1 (14 1/2 ounce) can chicken broth
2 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1 teaspoon paprika
1 teaspoon black pepper
1 (15 ounce) can peas, drained
15 ounces canned carrots, drained
1 (4 ounce) can mushrooms, drained
1 tablespoon parsley flakes
1/4 cup dry white wine
1 (12 ounce) package egg noodles
flour

Steps:

Place chicken in crock pot.
Add onion soup mix, butter, broth, and soups.
Sprinkle paprika and black pepper over mixture.
Add peas, carrots, and mushrooms.
Sprinkle parsley flakes over top.
Add white wine.
Cook on high for 1 hour, then low for 7 hours.
Add cooked noodles approximately 30 minutes before end of cooking time.
Stir thoroughly.
Add flour by the tablespoon and stir to thicken, if desired.

Nutrition Facts : Calories 472.4, Fat 13.2, SaturatedFat 5.1, Cholesterol 98.5, Sodium 1215.8, Carbohydrate 54, Fiber 6, Sugar 6.6, Protein 33.2

CROCK POT CREAMY CHICKEN STEW

Crock Pot Creamy Chicken Stew image

A creamy, delicious stew that I discovered by accident. I've been trying for a long time to be successful at this crock pot thing without luck.....until this recipe! It comes out the consistency of canned stewed but with fresh veggies and meat. This recipe made enough for 2 adult suppers and 2 adult lunches the next day.

Provided by dunebuggy8

Categories Stew

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 boneless skinless chicken breasts, cut up (or 6 boneless, skinless chicken thighs)
1 (10 ounce) can Campbell's Golden Mushroom soup
1 (10 ounce) can turkey gravy (or 1 1/4 cup leftover homemade)
1 small onion, diced
5 potatoes, cut into 1 inch cubes
3 carrots, sliced
3/4 cup frozen peas

Steps:

Throw all ingredients in crockpot and stir. Put on low for 6 to 8 hours. Done!

Nutrition Facts : Calories 353, Fat 2.7, SaturatedFat 0.7, Cholesterol 35.6, Sodium 525.6, Carbohydrate 60, Fiber 8.8, Sugar 6.5, Protein 22.8

CHICKEN AND NOODLE STEW

Chicken and Noodle Stew image

This is a flavorful chicken stew from Cook it Light: Pasta, Rice and Beans. Note the wide range on the amount of stock to be used. The original recipe called for 1/2 cup chicken stock - I ended up using 2 cans (about 4 cups). Maybe my tomatoes weren't juicy enough. Anyway, to cook the noodles in the stew, it needed more than 1/2 cup of stock - cooking the noodles separately would change the amount of stock needed. When I made this, I realized I was out of peas and put in corn, which worked fine, but peas would have been good. I'm sure other vegetables would substitute nicely as well.

Provided by pattikay in L.A.

Categories Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless skinless chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes
1 tablespoon oil
1 medium onion, finely chopped
1/2 lb fresh mushrooms, sliced
2 medium carrots, peeled and cut into 1/2 inch rounds
1 small bell pepper (red, green, pick a color!)
4 roma tomatoes, cut into 1-inch cubes
1 cup dry white wine
1/2-4 cup chicken stock
3/4 teaspoon dried tarragon
1/2 teaspoon dried thyme
8 ounces egg noodles
1/4 cup packed chopped fresh parsley (I used about a tablespoon dried)
1 cup frozen peas

Steps:

Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes.
Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink.
Remove chicken from skillet and set aside. Reduce heat to low.
Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
Add carrots, bell pepper, tomatoes, wine, stock*, tarragon and thyme and continue to cook, covered until the carrot can be easily pierced with a fork (about 15 minutes).
*With the stock, start with about 1/2 cup to a cup and watch to see if you need more - I had to keep adding it).
Add noodles to the vegetable mixture and cook, covered for about 10-15 more minutes (or till noodles are tender - either cook noodles ahead of time or keep adding stock as needed. if noodles are precooked, just heat through after adding to the vegetables).
Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.

Nutrition Facts : Calories 344.5, Fat 5.6, SaturatedFat 1.2, Cholesterol 76.5, Sodium 329.1, Carbohydrate 39.8, Fiber 4.4, Sugar 6.5, Protein 26.8

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Lazy Slow Cooker Creamy Chicken Noodle Soup image

Adapted from Semi-Homemade Cooking with Sandra Lee, this is easy with yummy results. Put it on in the morning and come home to a soothing, comforting dinner. Crackers or bread and a salad finish off this meal.

Provided by Sharon123

Categories Chicken

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cooked chicken, chopped (from a store bought chicken?)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
salt
pepper, tp taste
2 cups egg noodles, cooked

Steps:

Remove skin from the chicken and chop the meat.
Put the chicken into a slow cooker with the onions, celery, carrots and peas.
Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles.
Season to taste and serve. Enjoy!

Nutrition Facts : Calories 272.9, Fat 10.8, SaturatedFat 2.8, Cholesterol 60.5, Sodium 679.3, Carbohydrate 19.2, Fiber 1.7, Sugar 3.8, Protein 24.9

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