Today has been a crazy busy day in my office, so I decided try the well talked about Slow Cooker Beef Noodles but change it to Chicken and use up some veggies I had surplus of, which were butternut and a leek. There isn’t a blog link for what I adapted, so I will tell you my ingredients and how I did it.
I loved the quickness of this and after my Slow Cooker did all the work, I just added the noodles at the end. My tip is to add plenty of fresh herbs at the end to give it that perfect fresh flavoursome finish.
If you have two peppers, then that’s even better to swap for the butternut I used – note this butternut will disintegrate and thicken the noodles but that’s all I had.
-450g or 3 chicken breasts, diced
-1 diced onion
-2 garlic cloves, minced
-1 leek, sliced
-1/2 a small/medium butternut squash, peeled and diced (note if you have two peppers, opt for these instead)
-2 celery sticks sliced
-1 chicken or beef stockcube
-1/2tsp chilli powder
-1 & 1/2tsp chinese five spice
-A generous pinch of freshly ground pepper
-2 tbsp light soy sauce
-1 tsp sweetener
-1 tsp garlic salt
-200g dried medium egg noodles
-A generous handful of fresh chopped parsley
Place everything in the slow cooker, except 1 tbsp of the soy sauce and cover with water until everything is just about covered.
Set your slow cooker to low for 8 hours or high for 3.5 hours. Note, I opted for low.
Now add the noodles and cover them well with the juices and replace the lid and cook for 10-15 minutes until cooked.
Stir in the remaining 1tbsp of soy sauce, the fresh herbs and season again if needed and serve.
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