I was desperate. I needed a crock pot recipe that was quick…well, not quick, but I could prepare it within 10 minutes or less, I could run the boys to swim class, and then come home and everything would be ready to go. Well, I found the perfect recipe in my new cookbook, Crock Pot: Best-Loved Slow Cooker Recipes that I recently found on the Barnes & Noble clearance shelf. You know me, I always throw a little Not Just Another Jen into the mix, the original recipe was called Chicken Parisienne, but since I did it my way it now has a new name. Check out this delish dish that I pulled together in 10 minutes plus 2 hours sitting time. Not bad for a weeknight throw together meal.
1-1/2 pounds boneless skinless chicken breasts, cubed (had in freezer chopped up from massive family value purchase)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 can (10-12 oz) condensed cream of chicken soup (or cream of mushroom soup), undiluted
8 oz sliced mushrooms
1/2 cup white wine
1 cup frozen peas
8 oz sour cream
12 oz package of egg noodles (I used spinach flat noodles)
1. Place chicken in crock pot. Sprinkle with salt, pepper and paprika. Add soup, mushrooms, wine and peas. Mix well. Cover and cook on high 2 – 3 hours.
2. Add sour cream during the last 30 minutes of cooking.
3. Prepare egg noodles as directed.
4. Spoon crock pot chicken and sauce over egg noodles and serve.