Slow Cooker 4-Ingredient Amish Chicken Stuffing Noodles Directions:
Lightly coat a 5- to 6-quart slow cooker with cooking spray.
Place the thawed chicken breasts in an even layer in the slow cooker.
Spread the condensed cream of chicken soup over the chicken.
Add 1/2 cup water and gently smooth the soup into an even layer.
Cover and cook on LOW for 3 1/2 to 4 1/2 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165°F.
Shred the chicken directly in the slow cooker.
Stir the dry stuffing mix into the creamy chicken until evenly moistened.
Cover and cook on WARM for 10 minutes.
Cook the egg noodles separately in boiling water until just tender.
Drain the noodles well.
Fold the noodles into the chicken and stuffing mixture.
Add 2 to 4 tablespoons hot water if the mixture is too thick.
Rest on WARM for 5 minutes before serving.
WW Points Calculation:
Campbell’s Healthy Request Condensed Cream of Chicken Soup: 10.00 points
Stove Top Lower Sodium Chicken Stuffing Mix: 18.00 points
No Yolks Extra Broad Noodles: 36.00 points
Points Information:
Total Points: 64.00 points
Servings: 8 servings / about 1 1/4 cups each portion
Points per serving: 8.00 points
Nutrition Information:
Calories: 404
Protein: 36.0 g
Carbohydrates: 51.5 g
Fat: 3.8 g
Fiber: 1.9 g
Sugar: 3.5 g
Sodium: 624 mg
I'm waiting for your comments! Enjoy!
