Recipe 1251 - Crockpot Chicken and Ramen

(by Shirley McNevich)

6 boneless/skinless chicken breasts OR skinless chicken thighs
16 oz. baby carrots (washed and cut into coin shaped pieces)
1/2 cup chopped celery
1 - 8oz. can sliced bamboo shoots (drained)
1 - 8oz. can sliced water chestnuts (drained)
2 - 3oz. ramen noodles (chicken flavor)
32oz. chicken broth
1 cup sugar snap peas
2 green onions (chopped)
salt and pepper to taste

Salt and pepper each chicken breast--add carrots, celery, bamboo
shoots, water chestnuts, ONE of the ramen noodles seasoning
packets, chicken breasts, and chicken broth to the crockpot--put the
lid on, turn heat to low and cook 7-8 hours. When ready to serve use
tongs to remove the chicken breasts and cut them into bite sized
pieces and return them to the crockpot--stir. Break both ramen
noodles packages using your hands and put the broken noodles into
the crockpot--stir. Add the sugar snap peas and the chopped green
onions--turn crockpot heat on high, stir and cook ten minutes or until
noodles are done (with lid on the crockpot). Add second seasoning
pack if you wish.

Continue to:

• Index
• next: 1252 - Sour Cream Strawberry Salad

Other Recipes:

• 1382 - Chicken Zucchini Casserole
• 1456 - Butter Cake
• 1324 - Shrimp Soup Casserole
• 1287 - Baked Cabbage
• 1420 - Fiesta Squash
• 1268 - Chicken and Tomatoes

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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