We visited one of my son's friends last week and his mom had the slow cooker filled to the brim with vegetables, shredded turkey and chicken stock. Her plan was to cook some noodles on the stovetop right before dinner and add them to the soup when they were ready to eat. It was beautifully simple; she cooked when she was able and let the soup simmer in the cooker until dinnertime, just a few hours. I decided right then and there that chicken noodle soup would be my next slow-cooker project.
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I cooked the chicken in a skillet just until browned, not cooked through. I used thighs because they're cheaper and they hold up better in the slow cooker. Transferred them to my cooker.
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Next I poured off some of the chicken fat and what was left in the pan to cook the usual suspects: carrots, celery and onions. I transferred them to the slow cooker, too, then used some chicken stock to deglaze the pan. Poured that in the cooker, too, along with about 8 cups more stock. I added a couple of bay leaves, then cooked on high 5 hours. (You could also cook on low for 8.)
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Then I took the thighs out of the cooker and shredded them. Added this back to the cooker with a package of thawed noodles:
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That cooks for 30 to 45 minutes, then it's time to eat. You can let it go longer, an hour or 2 on low, and you'll end up with something a lot creamier (but the noodles loose a bit of bite, too).
More slow-cooker chicken:
[link href="https://landcruisers.info/Recipes/Creamy-Succotash-Chicken" target="_blank" link_updater_label="external_hearst"]Creamy Succotash Chicken
— Kim Walker