Great Base, but I put my own little twist on it. 2-lbs Breast Tenders, 3 cups water, 2 cans broth, 1 bullion cube, 1-tsp poultry seasoning, 1-tsp chopped bay leaves, s+p, 1 onion chopped, 2-celery stalks chopped, 1 can early peas, 1 can cut green beans, 1 medium size bag of dry egg noodles. With the exception of the peas, beans, and noodles. add all remaining ingredients to cooker. I choose to only add 1/2 the celery at this point with the remainder to be added when the peas and beans go in. Cook on low for 4-5 hrs. Check chicken tenderness and adjust cooking time if needed(add 30-1hr to get firm but cooked chicken. Let chicken finish cooking until finished tenderness is accomplished after the veggies have been added) Add remaining celery along with the peas, beans, and adjust taste with seasoning if desired. On low, cook for 1-2 more hrs until chicken and veggies(if you used raw or uncooked veggies) are done. Place chicken in a seperate dish for chunking/slicing/shredding and keep warm. Add egg noodles to stock and cook on low until about 1/2 way tender. Add chicken back to cooker and with a wooden spoon, "slowly and gently" mix(so as not to puree all these tender ingredients into mush) in cornstarch to thicken if desired, or to just simply mix back in chicken. On low, cook for .30-1 hr or until noodles are at desired tenderness. Enjoy
Was this review helpful?
[
YES
]
3 users found this review helpful
What's this?