Chicken with Noodles and Gravy
When this homey chicken dish comes out of the slow cooker, the golden, creamy sauce coats the noodles and the tender chicken easily comes off the bone.—Glenda Prince, Gravette, Arkansas
Ingredients
- 4 chicken leg quarters
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 2 envelopes chicken gravy mix
- 2 teaspoons dried celery flakes
- 1-3/4 teaspoons Creole seasoning
- 1 teaspoon dried minced onion
- 1/4 teaspoon pepper
- 3 cups uncooked egg noodles
Directions
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1With a sharp knife, cut leg quarters at the joints if desired. Place in a 4- or 5-qt. slow cooker. Combine the soup, gravy mix and seasonings; pour over chicken.
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2Cover and cook on low for 6-8 hours or until chicken is tender. Cook noodles according to package directions; serve with chicken and sauce.
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