Crock Pot Chicken and Noodle Soup

Chicken and Noodle is one of my favorite soup. What I like so much about Chicken and Noodles is serving it on top of mashed potatoes. However, what I made for this post was not served with mashed potatoes because I forgot about making them. The other thing that I like about Chicken and Noodles is that it is very simple, quick and easy to make.

Ingredients:

4 cups of water
Half of a bag of carrots (I used already cut carrots)
8 teaspoons of bouillon
1 pkg of egg noodles
Chicken (I used already cooked chicken)

(What you will need)

Instructions:

1. If your using already cooked chicken and it is sliced into strips, then you will need to thaw them and cut them into cubes.

2. Dump in half of the bag carrots and thawed chicken into the crock pot.

(Dump in carrots and chicken)

 

3. Sprinkle bouillon, minced onion and parsley.

(Sprinkle bouillon, minced onion and parsley)

 

4. Pour in water and mix well. Cook on high for about 3 hours.

(Pour in water and mix well)

 

 

5. About 1 1/2 hours before serving pour in egg noodles and mix well.

 

(Pour in noodles)

 

 

(Mix well)

 

 

6. Once the noodles are done allow to cool a little and serve.

 

(Enjoy!)

 

 

Recipe credit to:

Amanda Del Toro

 

Photo credit to:

Amanda Del Toro

 

 

 

Slow Cook Chili

I absolutely love fall. What I love so much about fall is the cold weather and also making chili. My family and I have competitions on who can make the best chili. My dad seems to always win every year, I don't know why, maybe because he put steak, jalapenos, hamburger, sausage, anything to make your mouth be on fire. The recipe below is something that is quick and easy that you can throw everything in the crock pot and let it cook.

Ingredients:

2 lbs. any meat (I used hamburger)
1 onion, finely diced (I used minced onion)
3 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes (I used fire roasted tomatoes)
2 (14.5 oz.) cans Rotel (any type of Rotel will do)
1 (8 oz.) can tomato sauce
1 cup water
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can black beans, drained
2 T. chili powder
1 T. ground cumin
2 T. white sugar (regular sugar)
1 T. salt
1 t. ground black pepper

(What you will need)

Instructions:

1. In a large skillet brown hamburger, add onion and garlic and drain.

(Brown hamburger, onion and garlic)

 



 

2. Rinse and drain all beans.

 

(Rinse and drain beans)

 

 

3. In a 5-quart crock pot add Rotel, diced tomatoes, tomato sauce, water, kidney beans, pinto beans, black beans, chili powder, cumin, sugar, salt, pepper.

(Mix together all ingredients, except hamburger)

 

4. Slowly mix in hamburger.

(Mix in hamburger)

 

5. Once everything is well mixed, set the crock pot on high and cook for 5-6 hours or on low for 8-10 hours and stir occasionally.

6. When the chili is done, enjoy!

For Serving:
I serve my chili with sour cream, cheese, crackers and corn bread.

Recipe credit to:
Amanda Del Toro

Photo credit to:
Amanda Del Toro