Slow Cooker Thai Chicken with Ramen Noodles

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Ingredients

  • 1.5 pounds sliced chicken breast

  • 1-2 sliced bell peppers (I used red)

  • 2 cups chicken broth, divided in half

  • 1/4 cup soy sauce

  • 2-3 cloves of minced garlic

  • 2 TBSP cornstarch

  • 1/2 cup peanut butter

  • 10-16 ounces of ramen noodles

  • topping ideas - cilantro, chopped peanuts, sliced green onions

Directions

  1. Put the first 5 ingredients in the slow cooker and cook on low for 3-4 hours.

  2. Combine remaining broth and cornstarch in a bowl and pour into chicken mixture. Add peanut butter. Cook on high for 30 minutes.

  3. Stir until combined and serve over cooked ramen noodles. Top with your choice of toppings.

Slow Cooker Chicken & Egg Noodles

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Ingredients

  • 8 pieces of chicken on the bone. I use either thighs or drumsticks.

  • 2 cans (10-3/4 oz) cream of chicken soup

  • 2 envelopes chicken gravy mix

  • 1-3/4 teaspoons Creole seasoning

  • 1 teaspoon dried minced onion or onion powder

  • 1/4 teaspoon pepper

  • 3 cups uncooked egg noodles

Directions

  1. Place chicken in a large slow cooker and combine soup, gravy mix, and seasonings (pour over chicken)

  2. Cover and cook on low for 6-8 hours or until chicken is tender

  3. Meanwhile, cook noodles according to package directions

  4. Serve chicken and sauce on top of the noodles and enjoy!

Meatball Stroganoff

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Ingredients

  • 1-2 pounds frozen meatballs

  • Beef Broth

  • 1 cup heavy cream

  • 1 cup sour cream

  • 4 oz. cream cheese

  • egg noodles

  • salt

  • pepper

  • basil

  • oregano

Directions

  1. Sear the meatballs in 2 TBSP oil until brown on all sides.

  2. Deglaze the pan with 2 cups of beef broth.

  3. Add 1 tsp each of basil, oregano, and pepper.

  4. Simmer for 5 minutes.

  5. Add cream, sour cream, and cream cheese, stir until it all comes together.

  6. Add cooked egg noodles and stir until coated.

  7. Taste for salt and enjoy!