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Autumn Chicken and Noodles for the Crockpot

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Submitted by: LisaLM

 

Chicken breasts and onion are cooked in broth in a small electric crockery cooker. Ramen noodles are broken and stirred in shortly before serving.
 

Ingredients

  • 3 skinless, boneless chicken breast halves
  • 1 large yellow onion
  • 2 14 oz cans fat-free, reduced-sodium chicken broth
  • 1/4 tsp lemon pepper
  • 1/4 tsp (Morton Lite) salt
  • 1/4 tsp chicken/salmon seasoning
  • 2 packages Ramen noodles (noodles only)

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Method

This recipe is for smaller, 2-quart pot. Lightly coat inside of pot with nonstick spray. Cut the onion into half. Put in bottom of the crock. Sprinkle the chicken with the seasonings and salt. Place in the crock. Pour in both cans of chicken broth. Cook on high-heat setting for 4-5 hours (or 8-10 hours on Low.) Check for chicken tenderness. Break the noodles into forths. Put into the crock, spoon the juices over the noodles. Make sure they are covered in juice. Replace crock lid. Let cook about 1/2 to 1 more hour. Serve.

 

Notes: I use this chicken in several ways. The basic recipe is surprisingly tasty as it is. I often take out a portion of both chicken and noodles and serve it with a small amount of Ken's Lite Asian Marinade (to taste). Sometimes I will remove a portion of the chicken before the noodles are added. I dredge in BBQ sauce and place on the grill just long enough to glaze. Tender, flavorful and juicy.

 

Number of Servings: 3-4

 

Submitted by: LisaLM ()

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