Best Slow Cooker Chicken And Noodles Romanoff Recipes

SLOW COOKER CHICKEN AND NOODLES

Slow Cooker Chicken and Noodles image

This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Then it is good served over mashed potatoes! Enjoy!!

Provided by KathyLP

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 8h30m

Yield 6

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped
salt and pepper to taste
1 (12 ounce) package frozen egg noodles

Steps:

Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Nutrition Facts : Calories 311 calories, Carbohydrate 42 g, Cholesterol 92.7 mg, Fat 3.5 g, Fiber 2.3 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 81.4 mg, Sugar 2 g

CHICKEN ROMANOFF

Chicken Romanoff image

The ingredient list is quite long, but don't let it scare you away, it is worth it, and it is easy enough to make.

Provided by KittyKitty

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

1 (8 ounce) package egg noodles
1 (12 ounce) carton small curd cottage cheese
1 (8 ounce) carton sour cream
3/4 cup chopped green onion
2 tablespoons butter, melted
1/8 teaspoon pepper
1 garlic clove, crushed
6 boneless skinless chicken breast halves
3 ounces sliced monterey jack cheese, 3 slices, halved
2 eggs, beaten
1 cup fine dry breadcrumb
1/3 cup butter
1 chicken bouillon cube
1 cup boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (4 ounce) can sliced mushrooms, drained
1 (2 ounce) jar diced pimentos, drained

Steps:

Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside.
Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.

Nutrition Facts : Calories 759.5, Fat 39.4, SaturatedFat 22.6, Cholesterol 257.8, Sodium 924.2, Carbohydrate 49.7, Fiber 3.3, Sugar 4.2, Protein 50.9