Tuesday, April 17, 2012

Tasty Tuesday: Slow Cooker Chicken Soup

We've been making this recipe in my family for a lot of years. My mom created it first, and we call it Slow Cooker Chicken Gumbo - but since it's 1) not spicy and 2) doesn't have rice and 3) doesn't have sausage or other Cajun stuff I thought I'd just re-name it for this blog. Don't wanna be falsely advertising ya know!

I love this because I can throw the ingredients in a crock pot in the morning and by dinner the whole house smells mucho-yummy! Try it on a rainy day - I think you'll love it!

1 can of chicken broth
1 can cream of celery soup
1 can cream of chicken soup
4-5 stalks of celery, chopped up
4-5 large carrots, chopped up
1 onion, chopped up (this isn't mandatory, if you don't like onion don't include it)
4-5 chicken breasts, shredded (if you prefer dark meat, use thighs instead)
1 handful of Angel Hair pasta, broken up

Directions: Bake the chicken at 350 for 1 hour, allow to cool - you could even bake the chicken the day before, if you have a super busy day planned. Once cooled, shred up the chicken. NOTE: You can leave the skin on or take it off. Either way works. Toss the soups, celery, carrots and onion in a crock pot and stir. Add the shredded up chicken. NOTE #2: if it doesn't look like you have enough pasta, add a bit more. Put the crock pot on low if you're slow-cooking all day, on high if you only have 3 or so hours, put the lid on the crock pot and forget it.