Anita's Crock-Pot Chicken and Noodles
Recipe from Anita I served this over mashed potatoes, with a side of green beans
Recipe from Anita I served this over mashed potatoes, with a side of green beans
- Carbohydrate 26.0877949652778 g
- Cholesterol 509.492904513889 mg
- Fat 205.216297048611 g
- Fiber 0 g
- Protein 10.0099958333333 g
- Saturated Fat 121.518048038194 g
- Serving Size 1 1 Recipe (563g)
- Sodium 3957.64696527778 mg
- Sugar 26.0877949652778 g
- Trans Fat 16.8767779166667 g
- Calories 1954 calories
Step-by-step
- Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
- Take chicken out and shred.
- Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
Swapping frozen chicken breasts for fresh cuts alters the moisture release rate, requiring a slight reduction in initial broth by roughly twenty percent to prevent a watery braise. Slow thermal processing breaks down collagen within poultry muscle fibers over a sustained six-to-seven-hour window, rendering the meat pliable enough to shred effortlessly with two forks.
Managing Starch and Viscosity
Frozen egg noodles introduce raw flour and starches directly into the simmering broth during the final two hours of cooking. Stirring the mixture every thirty minutes prevents the starches from settling at the bottom of the ceramic insert and scorching. Dense, homogeneous thickening occurs naturally as the noodles hydrate and release their internal solids into the surrounding fat and soup base.
Determining Doneness Visually
Visual indicators replace thermometers when evaluating pasta readiness in a slow cooker. Translucency disappearing entirely from the center of each noodle strand signifies complete gelatinization of internal starches. Overcooking causes the structural integrity of the egg pasta to collapse entirely, turning distinct ribbons into a homogenized paste within the broth.
