I have a slow cooker cook book that I have used a few times lately, and have been happy each time. This one was an easy, macaroni type recipe, with a little bit of a twist. Peppers and chicken give it a more adult taste, and also a little bit of spice. I really enjoyed it!
Three Cheese Chicken and Noodles
adapted from: Crock Pot brand cookbook
1 chicken breast
8 oz. cream cheese, softened
1 can cream of chicken soup
1 c. diced green or red bell pepper
1 c. shredded Monterey jack cheese
1/2 c. Parmesan cheese
1/2 c. diced onion
1/2 c. chicken broth
1 can sliced mushrooms, drained
2 Tbsp. butter, melted
1/2 tsp. Italian seasoning
1 (8 oz.) package of egg noodles
Combine all of the ingredients in your slow cooker, except the egg noodles, and stir. Cook for 6 hours on low, or 3-4 hours on high. Take your chicken breast out and shred it and then add it back in. Cook the egg noodles according to the package directions, and the add them to your slow cooker and stir gently until they are coated evenly. (The recipe actually says to cook them, then add them to the crock pot at the beginning and cook it all together. I was afraid of super soft noodles falling apart, so I did it this way. But it might be worth trying the other way to save a few minutes at dinner time.) Enjoy!
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