Crockpot Chicken Noodles

crockpot chicken noodlesNo, the noodles are not made of chicken.  Yes, I know it’s a silly name.  I’m sure this dish was originally called chicken and noodles, but in my family it has always just been chicken noodles.  Whatever you call this meal, it is super easy to make and especially comforting on a cold winter’s night, but the calorie count is not bad!! Pair it with a  big green salad or your favorite steamed vegetables and you’ve got yourself a well-balanced meal.

Recipe: Crockpot Chicken Noodles

Summary: Easy to make and delicious chicken and noodles in the crockpot


  • 1 pound boneless, skinless chicken breasts
  • 1 can condensed reduced fat cream of chicken soup
  • 1 can (15 oz.) fat free chicken broth
  • 8 ounces extra wide egg noodles


  1. Brown the chicken for a few minutes in a tablespoon of oil in a frying pan.
  2. Put chicken in the crockpot.
  3. Cover chicken with cream of chicken soup (I use a basting brush so it goes on smoothly.)
  4. Pour in chicken broth.
  5. Cook on high for 4-6 hours, until the inside of a chicken breast is 180F or higher.
  6. Remove chicken to warm oven.
  7. Cook noodles as directed on package.
  8. With crockpot still on high, stir a small amount of flour or cornstarch into drippings until sauce is slightly thickened.
  9. Serve chicken over noodles and top with sauce.

Preparation time: 10 minute(s)

Cooking time: 4-6 hours

Number of servings (yield): 4


Mini Corn Dogs Recipe

WARNING: This is not a healthy recipe!!

Last Sunday, Art and I went to a Superbowl party that ended up being a sausage fest.  I mean, the only meat there was pork – hot dogs, and lots and lots of cocktail smokies. There were smokies in crescent rolls and bacon wrapped smokies (so yummy!!)  Not to be outdone, we brought the fixings for mini corn dogs.  We thought it would be more fun if, instead of making them ahead of time we let people fry their own in a fondue pot.

Mini Corn Dogs

serves quite a few (1 package of smokies has about 30 or so, so it depends on how many you think each guest will eat)


1 package cocktail smokies

1 package hushpuppy mix

1 cup water plus a little more

vegetable oil (for frying)

mini corn dogs recipe


Mix the hushpuppy mix and the water.  Add more water, a tablespoon or two at a time.  The batter should be thin but not runny.

Heat the oil in the fondue pot to 375F.

If you are frying a batch, drain the package of smokies, then dump them into the batter.  Stir it up.  Dip then out with a slotted spoon and drop the gently in small batches into the fondue pot, cooking until golden brown.

For our purposes, we skewered the smokies lengthwise on wooden skewers, then each person could take their individual smokie, dip it into the batter and fry it in the pot.

Again, fry it until goiden brown.  I was surprised how quickly it  was done.  Also, make sure to rotate the stick so the smokie doesn’t brown on just one side.

The Finished Product:

mini corn dogs recipeThese were so good.  Not too heavy, since we’d thinned the batter.  Everybody had a good time frying their own (make sure if you have kids you supervise them or have adults fry the smokies for the kids).

Towards the end of the party people started getting creative and deep frying cheese and even green olives (not bad).

I’m not going to give you a calorie count on this one – just remember my disclaimer at the top of the page.