Comforting Chicken & Noodles
1 (24 oz.) pkg. frozen egg noodles
2 (14.7oz.) cans cream of chicken soup
1 (14.7oz.) can cream of celery soup
1 stick butter (1/2 cup)
1 (32 oz.) container chicken broth
1 (10oz.) bag frozen peas and carrots
1 chicken bouillon cube
2 large boneless, skinless chicken breasts and 4-5 boneless chicken, skinless chicken thighs.
Salt & pepper to taste
Spray a large slow cooker with cooking spray. Season chicken with salt and pepper and place in bottom of the slow cooker. In a large bowl, mix together the cans of soup and spoon over the chicken. Cut butter into several pats and place pieces evenly over soup. (Place some of the chicken broth in a large measuring cup and add in chicken bouillon cube, heat in microwave 2-3 minutes, and stir). Add chicken/bouillon mixture, plus remaining chicken broth into the slow cooker. Cover and cook for 6 hours on low heat. Remove chicken and cut into pieces. Add back to slow cooker. Now add noodles and mixed vegetables. Cook on low an additional 2 hours, stirring occasionally, or until noodles are tender. (You may want to add more broth to thin out the mixture). Salt and pepper, if needed, and serve.