Slow Cooker 4-Ingredient Amish Chicken and Noodles Directions:
Place the chicken breasts in the bottom of a 5- to 6-quart slow cooker.
Spread the condensed cream of chicken soup evenly over the chicken, then pour in the reduced-sodium chicken broth.
Cover and cook on LOW for 6–7 hours, until the chicken is very tender and reaches at least 165°F internally.
Transfer the chicken to a plate and shred it with two forks.
Return the shredded chicken to the slow cooker and stir it through the creamy broth.
Add the frozen egg noodles and gently stir until submerged and evenly distributed.
Cover and cook on HIGH for 30–45 minutes, stirring once or twice, until the noodles are tender and the mixture becomes thick and creamy.
Stir well before serving so the shredded chicken and noodles are evenly coated in the rich sauce. Serve hot.
WW Points Calculation:
Boneless, skinless chicken breasts: 0 points
Reduced-sodium, 98% fat-free condensed cream of chicken soup: 10 points
Reduced-sodium chicken broth: 0 points
Whole-wheat Amish-style egg noodles: 30 points
Points Information:
Total Points: 40 points
Servings: 8
Points per serving: 5 points
Nutrition Information:
Calories: 350
Protein: 34 g
Carbohydrates: 38 g
Fat: 7 g
Fiber: 3 g
Sugar: 4 g
Sodium: 520 mg
I'm waiting for your comments! Enjoy!
