Slow Cooker Chicken Noodle Stew

What Southern girl doesn’t like old fashioned chicken and dumplings?  Or chicken and noodles or chicken and slicks?  There are many versions of this traditional staple; dumplings can be made from biscuit dough, pie crust dough, or noodles.  For a change of pace, I tried this version with egg noodles.  Reames egg noodles, found in the frozen food section of the grocery store, proved to be easy and delicious.  To make it even easier, I used a package of frozen onion/celery seasoning blend.  I served this as a stew with sides of a citrus green salad and southern style green bean corn succotash.

INGREDIENTS:

3 pounds of chicken breast tenderloins

2 cans low sodium chicken broth

1 can cream of celery soup (low sodium)

1 can cream of chicken soup (low sodium)

1 chicken bouillon cube

1 package frozen celery and onion seasoning blend

1 package matchstick carrots

2 teaspoons Herbes de Provence

Salt & pepper to taste

1 package frozen Reames egg noodles

DIRECTIONS:

Place chicken pieces in bottom of lightly greased slow cooker.

Mix together the soups and broth and pour over the chicken.

Add the celery and onion seasoning blend, carrots, and bouillon cube.

Stir to combine and add the Herbes de Provence and salt & pepper to taste.

Cook on low for 6 to 7 hours.

Two hours prior to serving, shred the chicken and add the frozen egg noodles.

Stir to combine; add extra broth if necessary.
Continue to cook on low for about 2 hours until noodles are done.

Ladle into bowls and let the smiles begin.