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CROCKPOT CHICKEN AND NOODLES ITALIAN-STYLE
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Richard Lee Holbert
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Mar 09, 2009 08:31 PST
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CROCKPOT CHICKEN AND NOODLES ITALIAN-STYLE
2 pounds boneless, skinless chicken thighs, well-trimmed
3/4 teaspoon 25 percent less-sodium seasoned salt
1 teaspoon dried thyme
3/4 teaspoon dried oregano
1 (14-ounce) can fat-free chicken broth
1 (141/2-ounce) can undrained diced tomatoes
1/2 pound sliced carrots
1 large sliced onion, separated into rings
6 ounces medium whole-wheat, no-yolk noodles (about 3 cups) (see Cook's
note)
1 cup frozen tiny green peas, thawed
1. Cut each thigh into 2 to 3 pieces; place on plate.
2. Mix seasoned salt, thyme and oregano and sprinkle over chicken.
3. Place broth, tomatoes, carrots and onion in 4-quart or larger
crockpot. Stir in seasoned chicken. Cover. Cook 7 hours on low. Increase
to high. Add noodles and peas, pressing noodles into liquid to moisten;
cover. Cook 15 to 20 minutes or until noodles are tender but firm. Let
stand 10 to 15 minutes to allow noodles to absorb broth.
Makes 8 servings
-Preparation time: 15 minutes
-Cooking time: About 7 hours on low; an additional 15 to 20 minutes on
high; standing time: 10 to 15 minutes
-Per serving: 293 calories, 25 grams protein, 9 grams fat (28 percent
calories from fat), 2.4 grams saturated fat, 26 grams carbohydrate, 74
milligrams cholesterol, 354 milligrams sodium, 4 grams fiber
Source : The meat-lovers mailer on cooking-lists.com
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