Check out what my friends at Stephie Cooks had to say about this chicken and noodles dish:
Now this is a home-cooked meal I would enjoy. Simple and hearty. Some in my family may turn their nose up at the peas, but not me.
This is my favorite meal everrrrr. I adore chicken and noodles. Creaminess with creamy noodles and tender chicken! And easy in the crock pot! I just died and went to heaven!! Thank you.
Ingredients
4 boneless, skinless Tyson chicken breasts
1 cup College Inn chicken broth
1 cup TruMoo low-fat milk
3 tablespoons corn starch
1 teaspoon Domino sugar
Heaping ½ teaspoon McCormick garlic powder
2 tablespoons Land o Lakes butter
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup reduced-fat Daisy sour cream
½ cup non-fat Greek yogurt
¼ cup Gold Medal flour
Instructions:
Cut the chicken into strips. Place in the bottom of the slow cooker; sprinkle with salt and pepper to taste.
Whisk together chicken broth, milk, corn starch, sugar and garlic powder. Pour over the chicken and top with the butter.
Cover and cook on high for 3-4 hours or low for 7-8 hours.
Combine sour cream, Greek yogurt and flour until smooth. Stir into the the cooked chicken mixture and continue cooking for 15 more minutes until thickened.
Taste for seasoning, adding more salt as necessary. Serve hot over egg noodles.
Quick Tip: Feel free to use all sour cream, or all Greek yogurt if you like.
Thank you to Stephie Cooks for this “just like nana” recipe!
I just printed the recipe for the wide egg noodles and chicken. What I LOVE about your recipe site is that each day little boxes pop up on the lower right of my computer screen. If I’m not interested, I delete them; however, if I like to try something, I print it. Most sites send you e-mails and MANY times I don’t even open them because I get WAY too many e-mails. Thanks for using this method to get recipes to us!!
I wonder if this would be good with rotisserie chicken. What do you think?