Easy Chicken and Noodles

prep time:: 30 min
total time:: 6 hr

Makes 8-10 servings

This is one of our favorite winter-time dinners. Cooking it in a slow cooker (or Crockpot) keeps the chicken moist. Leftovers taste even better the next day.

ingredients

Whole fryer chicken, cut up (3-4 lbs)
1 carton (32 oz) chicken stock
White wine (optional) or water (approximately 1-2 cups)
6 carrots, sliced
6 stalks of celery, sliced
1 medium onion, diced
4 cloves garlic—2 cloves smashed and 2 cloves minced
1/2 bag thick Kluski noodles
Salt, to taste
Pepper, to taste
Rosemary (fresh or dried), finely chopped
Thyme (fresh or dried), finely chopped

directions

1
Approximately 6 hours before you want to eat dinner:
2
Rinse the chicken, pat it dry, and place in a slow cooker with a 1-2 cloves of smashed garlic. Add salt and pepper. Add 1 carton of chicken stock. Add white wine or water to cover the chicken. Cook on high heat for approximately 4 hours (or until the chicken is cooked through)
3
When the chicken is done, remove it from the slow cooker and set it aside to cool.
4
To the slow cooker, add the carrots, celery, onion and 2 cloves of minced garlic. Add salt and pepper. Cook the vegetables in the stock until slightly tender (approximately 30-45 minutes).
5
Once the chicken is cool enough to handle, remove the skin and the meat from the bones. Pull chicken into bite-sized pieces.
6
When the vegetables are slightly tender, add the noodles, chicken, rosemary, and thyme. Cook until the noodles are done (approximately 30 to 45 minutes).
7
Serve with corn bread muffins and a salad.