Crockpot: Chicken ala King (and Chicken Soup)
Tina and I have been pretty much splitting dinner duty lately, but I don't get home until 6:00 or 6:30 - which is a little late for us to start dinner. So I've been making things in the crock-pot. This worked well for dinner and then soup for lunch the next day.

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7 boneless/skinless chicken breasts - individual
2 carrots sliced thin (and quarter on the thick end)
2 stalk celery sliced thin (and 1/2 on the thick end)
2 medium onions sliced in about 3rd and each slice pie-cut in 6ths
2 teaspoons minced garlic (from a jar - probably about 4 cloves)
2 14 oz cans chicken broth
2 cans cream of chicken soup
Noodles

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Put the chickn in the bottom of the slow cooker - and season.
Add onion, carrots, celery and the chicken stock. It won't cover it.
Cook on low all day

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Right before dinner, prepare the noodles (a little more than you need for dinner). Remove veggies, set aside. Remove chicken, set aside. Remove the broth and set aside.

Dice (about 1/2 inch to 1 inch cubes) 5 of the chicken breasts. Put back in crock pot. Add 2/3 of the veggies.

Thin the soup with the chicken broth till a thick gravy. Micro-wave till hot. Pour over chicken mixture, stir and let heat for a few minutes till hot enough. Can also add some microwaved peas (so they are hot and don't cool the mixture).

Serve over noodles. Makes enough for 4 with some left-overs - so probably 4 to 6 servings.

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Dice remaining two breasts, mix with remaining veggies, and add enough broth to make soup. The broth is well flavored at this point - so might as well use it for soup! You can also add left-over noodles and any other cooked veggies you might want to add.
- posted by James @ 6:22 AM