Slow Cooker Chicken Noodle Soup

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Most canned chicken noodle soups that I recall ever eating had an equal amount of noodles, chicken, and vegetables. This chicken noodle soup made in the slower is just a little bit better than that and is VERY filling. The soup is mostly chicken and noodles, with very little vegetables in it, but what do you expect when the soup is called Chicken and Noodles? ;) The broth was very tasty and had just the right amount of seasoning. We now have enough chicken noodle soup to eat for the next 2 days.

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I got a new cook book yesterday called The New Midwestern Table by Amy Thielen. I’m looking forward to trying a lot of the recipes in the cook book and so far I’ve made the Fried Onion Dip and Peppered Pork Loin. Both were super good and I really like her, because she’s from Minnesota. My next door neighbor state. You can catch her on the Food Network on Saturday mornings at 9:30. That is central time by the way.


Recipe from Or so she says….


4 boneless skinless chicken breasts
8 cups water
3 fresh celery leaves
1/4 tsp celery seeds
1/4 tsp dried thyme
1/3 cup sliced green onions
1/2 cup sliced celery
1/2 cup sliced carrot
2 Tbsp minced fresh parsley or 2 tsp dried parsley flakes
1/2 tsp sea salt
1/4 tsp coarsely ground pepper
1 tsp chicken bouillon granules or 1 chicken bouillon cube
1 (16 oz) Grandma’s Fresh Frozen All Natural Egg Noodles, Wide, Homestyle
1 bay leaf


Preheat slow cooker to high.
Place chicken, water, celery, thyme, green onions, carrots, parsley, salt, pepper, bouillon and bay leaf in crock pot on high.
After 4-6 hours; shredded cooked chicken breast and return.
Add frozen noodles or egg noodles and cook according to directions.
Discard bay leaf.
Serve and enjoy!

Heaven in a Crockpot.

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Have you ever made a dessert in the crock pot before? I have never done that and I wonder why I’ve waited this long to try it. My cake didn’t take 3 hours like the cooking time suggested, it took only about 2. This dessert is pure heaven and reminds me of a trifle dessert that my husband used to eat all the time at Ruby Tuesday’s. You need one box of brownie mix and one packet of cookie dough mix. Melt 1 stick of butter in the microwave and take out 4 eggs. Take 1/2 of the melted butter and 2 eggs and mix them together in a bowl with the brownie mix and then repeat using the cookie dough mix. Dump everything in a crock pot and let it cook away for 2 hours. To make this even more heavenly scoop some vanilla ice cream on top and drizzle some chocolate fudge sauce on top. Add sprinkles or chocolate chips and I think this would be an awesome birthday cake.

Speaking of birthdays, my birthday is next week. I’m going to be 32 years old. Feel free to send me any gifts. :) I got an early birthday present tonight. I needed a new swim suit that was chlorine resistant and I work out a lot in the water.

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Recipe from My Favorite Things:


1 box fudge brownie mix
1/2 cup butter, melted
4 eggs
1 pouch chocolate chip cookie mix
vanilla ice cream, as desired


1. Spray 4 1/2-quart slow cooker with baking spray with flour.

2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.

3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.

4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

Cheesy Chicken Tator Tot Casserole

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Chicken, Cheese, Bacon, Tator Tots, repeat. How can that be bad? There is also some milk that you pour over every thing in the crock pot, but I’m also wondering what some cream of chicken soup mixed in with the milk would taste like? The whole entire recipe would probably be a lot creamier that is for sure. I thought it could also have used some type of seasoning. Maybe some Lawry’s Seasoning Salt or some sriracha? It’s up to you to decide. Ben just said this recipe was ok. He likes the Bubble Up Enchilada casserole recipe the best. :)

Note: You do not need to make this recipe in the crock pot like it calls for. You can also layer everything in a baking dish like I did. Just make sure you cook the chicken previously, because it takes a little bit longer to bake in the oven if you throw it in there raw. (which is ok)

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Recipe from The Country Cook


1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste


Spray slow cooker with nonstick cooking spray.

Layer half of the frozen tater tots on the bottom of the slow cooker.

Sprinkle with 1/3 of the bacon pieces.

Add diced chicken on top. Season with salt & pepper.

Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.

Put the rest of the frozen tater tots on top.

Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.

Pour 3/4 cup milk all over the top.

Cover and cook on low about 4-6 hours.
Please note: Some slow cookers run at different temperatures. If you are using an older slow cooker (older than about 6 years old), your cooking time may take longer. Newer models run a bit hotter so keep an eye on this around the 4 hour mark. You want to make sure the chicken is cooked thoroughly (to 165F degrees).

Weight Watchers – Slow Cooked Jerk Pork with Caribbean Salsa

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Man, I think this has been the tastiest thing I’ve ever made in the Slow Cooker for a long time! I got to use my jerk spice seasoning that I got when the husband and I went to Jamaica. The jerk seasoning I got, wasn’t too hot though, I would have liked it on that side a little bit more. I tried it before serving the pork, and decided to throw in an extra tablespoon of the jerk seasoning. If you’ve never had jerk seasoning before it’s a mixture of allspice, cinnamon, cloves, cumin, brown sugar, and red pepper flakes. I’d like to try a wet jerk marinade in the slow cooker one time. That uses habenero peppers and would be a lot more spicier! Jerk is kind of a funny name for a spice mixture, isn’t it?

I can never find decent ripe mangoes where I live, so I used a pineapple instead. I think the Caribbean salsa was the best part. Instead of rice, I served this over orzo pasta. I would definitely make this again.

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Recipe and Nutrition Info from

Servings: 10

Calories: 265, Fat: 15g, Protein: 21.4g, Carbs: 11.5g, Fiber 2g

Points Plus: 7


Slow Cooked Jerk Pork with Caribbean Salsa


  • 3 pounds pork shoulder roast
  • 6 cloves garlic
  • 2-3 tablespoons jerk seasoning
  • 1 lime (squeezed)
  • 1/2 cup orange juice
  • 1 large avocado
  • 2 mangoes (ripe)
  • 1 1/2 tablespoons red onion (chopped)
  • 1-2 tablespoons cilantro
  • 2-3 tablespoons lime juice
  • salt and pepper (to taste)


Step 1
Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves). Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.
Step 2
The next morning, put everything in the crock pot and cook on LOW for 9 hours.
Step 3
After 9 hours, remove pork and shred using two forks.
Step 4
Remove liquid from crock pot and reserve. Add shredded pork back to the slow cooker. Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper. Let it cook an additional 15 minutes.
Step 5
Meanwhile make the Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. refrigerate salsa until ready to serve.