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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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Ingredients:
2 teaspoons chicken bouillon granules |
1 tablespoon chopped fresh parsley |
3/4 teaspoon poultry seasoning |
1/3 cup canadian bacon, diced |
2 carrots, thinly sliced |
1 celery rib, thinly sliced |
1 small onion, thinly sliced |
1/4 cup water |
1 (3 lb) broiler-fryer chickens, cut up |
1 tablespoon flour |
1 (16 ounce) package wide egg noodles, cooked and drained |
2 tablespoons sliced pimientos |
2 tablespoons grated parmesan cheese |
1 (10 1/2 ounce) can cheddar cheese soup |
Directions:
1. In a small bowl, mix bouillon, parsley and poultry seasoning; set aside.
2. Layer in crock pot, in order, Canadian bacon, carrots, celery and onion.
3. Add water.
4. Place chicken in slow cooker.
5. Sprinkle with the seasoning mixture.
6. Stir soup and flour together, spoon over top.
7. DO NOT STIR.
8. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clear when pierced with a fork and vegetables are tender.
9. Spread cooked noodles in a shallow 2-2 1/2 quart broiler proof dish.
10. Arrange chicken on noodles.
11. Stir soup mixture and vegetables until combined.
12. Spoon vegetables and some of the liquid over chicken.
13. Sprinkle with pimiento and Parmesan cheese.
14. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.
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