After Thanksgiving, we usually have a terrifying amount of leftovers. This is because I have no idea how to cook for small groups. This year, for myself, The Wife, and The Spud, I cooked a 12 pound turkey. That's all well and good, but there's only so many turkey sandwiches you can eat. At The Wife's request, we took a Chicken and Dumplings recipe we have used from
The Gooseberry Patch Super Fast Slow Cooker Cookbook. This works great because I promised some of you the recipe some time ago. Simply replace all instances of "turkey" here with "chicken" and you'll be fine. This makes a nice, thick, dish. Remember, this isn't soup, so don't come fussing when you say it is too thick. If you want soup, just keep adding stock until it's the consistency you want. This is a real winner on a cold day.
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| Slow Cooker Turkey & Noodles |
Ingredients
- 1-1/4 pound shredded cooked turkey
- 2 cans (10.5 ounce) cream of chicken soup
- Chicken/Turkey stock equal to 4 cans (about 5.25 cups)
- Seasoning of your choice to taste. (We used Ukrainian Village Seasoning from the Spice House)
- 24 ounces (two frozen bags of wide noodles or dumplings. I am referring to the thick square noodle type dumplings, not pot sticker or kreplach style)
Directions
- Load everything except the noodles/dumplings into a slow cooker (5 quart or larger).
- Cook on LOW for 6 hours.
- Add the noodles/dumplings and cook another 30 minutes on LOW.
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| Good Times! |
