This is one of those super yummy recipes that just doesn't photograph well......... but trust me, it's GOOOOOOD !!!
1 pound of boneless-skinless chicken breast
2 10.75 ounce cans of cream of chicken soup
4 cups of chicken broth or stock
1 small onion diced
1 cup chopped celery
1 large carrot grated
1 cup peas
1/4 teaspoon black pepper
Flat wide egg noodles
Spray your Crockpot with a little cooking spray to make cleanup easier. This recipe (as written) requires a nice big Crockpot. If you only have a smaller one, just make half of the recipe.
Dice the onion and celery and grate the carrot. Sautee in a little butter until the onions and celery soften a little.
Put the sautéed veggies, soup, broth and pepper into the Crockpot and stir or whisk it around until it is smooth. Add whole (boneless-skinless) chicken breasts and cook on low for three hours.
After 3 hours, the broth will look a little thin, but that's ok because the noodles with thicken it as they cook. Remove the chicken and cut it into pieces, then return it to the Crockpot.
After 3 hours (on low), add about 3-4 cups UNCOOKED egg noodles and the peas. The noodles will expand (and drink up some of the gravy) so be careful how many noodles you add. It also depends on what KIND of noodles you use, so use your best judgment as to how many dry noodles you put in.
Depending on what style noodles you are using, it can take as little as 20 minutes for the noodles to cook. If you use a thicker noodle like a Penne, it can take as much as 45 minutes.
If you use the flat egg style noodles, be careful how vigorously you stir them, because they break easily once they start to get soft.