Slow Cooker Chicken Noodle Soup

I have a pretty serious mild addiction to Pinterest. I love that website! There are SO many great recipes that I have found, tried and loved. It is a stormy day today, so soup it is! I think any kind of soup, or anything made in the slow cooker is my comfort food. This recipe is both so it is perfect for a cozy day like today!
5 cups of chicken broth (I used five cups of water and five boullion cubes)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
2 tsp Basil
2 tsp Parsely
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken (I cubed thawed raw chicken and cooked it in the slowcooker with everything else, instead of adding it in the end--I'm all about saving time and using less dishes!)

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken. SO easy, and worked great! :) Thankyou Pinterest!


picture via pinterest

Chicken Divan (Crock Pot or Oven)

I’m in love with my slow cooker.  I would cook in it every day if I could! Our family loves Chicken Divan, and I love that this recipe is so versatile!

Here’s what you’ll need:


1 bunch broccoli (I used frozen that I cooked till tender)
2 cups cooked, chicken
2 cans cream of chicken soup
3/4 cup mayonnaise
1 tsp. lemon juice
about 1/2 cup of grated cheddar cheese

Put the chicken in the bottom of a crock pot or casserole dish, if you’re baking it in an oven. Layer the broccoli on top of the chicken. Stir together the soup, mayo and lemon juice. Spread this mixture over the broccoli. Top with the cheese. Bake in an oven at 350 degrees for 45 minutes or so. Or cook in a crock pot on low for 4-5 hours.

Crock Pot Cream Cheese Chicken Chili

I love crock pot recipes! This one was especially yummy. Ryan had to eat while he did an online meeting for a group project, but he gave me the nod (see previous post) and a thumbs up...so I knew he liked it! It was a tiny bit spicy--Which I love!

2 chicken breasts, still frozen

1 can Rotel tomatoes

1 can corn kernels, do not drain

1 can black beans, drained and rinsed

1 pkg. Ranch dressing mix

1 T cumin

1 t chili powder

1 t onion powder

1 8-oz pkg. cream cheese

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Put the chicken in the crock pot.

Top with the corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8 hours, stirring once or twice to blend in the cheese. Shred the chicken into large pieces and serve over rice.

(I wish I had cillantro to top it off with!)