Recipe: Crock Pot Chicken and Noodles (crock pot)

BETTER-THAN-GRANDMA'S CHICKEN AND NOODLES

"What makes this better than Grandma's is the convenience of a slow cooker. Because it cooks while you're away, you can make it during the week."

3 medium carrots, cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 cup pearl onions* or frozen small whole onions
2 stalks celery, cut into 1-inch pieces
3 whole chicken legs (drumstick-thigh portion) (about 3 pounds total), skinned
1⁄2 teaspoon dried thyme, crushed
1⁄2 teaspoon dried sage, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 cloves garlic, minced
2 cans (14 ounces each) chicken broth
1⁄4 cup dry sherry
1 (12 ounce) package frozen egg noodles
3⁄4 cup frozen peas
4 or 5 fresh sage leaves (optional, for garnish)

In a 5- to 6-quart slow cooker combine carrots, parsnips, onions, and celery. Top with chicken. Sprinkle with thyme, dried sage, salt, pepper, and garlic. Pour broth and sherry over mixture in cooker.

Cover crock pot and cook on LOW-heat setting for 7 hours or on HIGH-heat setting for 3 hours.

Stir in noodles. If using LOW-heat setting, turn to HIGH-heat setting. Cover crock pot and cook for 1 to 1 1⁄2 hours more or until noodles are tender.

Remove chicken from cooker. Remove skin and meat from bones; discard skin and bones. Using two forks, pull meat apart into coarse shreds. Stir meat back into mixture in slow cooker. Add peas; cover and let stand for 5 minutes. If desired, garnish with sage leaves.

*Test kitchen tip: If using fresh onions, cook in enough boiling water to cover for 30 to 60 seconds; drain and rinse with cold water. Cut off root ends and slip off peels.

Makes 6 servings
Adapted from source: Better Homes and Gardens The Ultimate Slow Cooker Book