Slow cooker meals are a lifesaver when it comes to hectic schedules with not much time to cook.  This recipe is convenient for a busy week day or on Sunday if you’ll be away at church or other activities for several hours. Chicken soup for your soul and belly will almost be ready to eat, soon after you get home.

Fill a crockpot with most of the ingredients, let it cook all day.  Come home and add the frozen veggies and refrigerated fettuccine and before you know it, dinner is served. Since I just created this recipe yesterday, I haven’t tested it on different settings.  I started it off on high for a few hours, then I turned it to low heat for the rest of the day. The chicken was tender and tearing apart after five hours on high. It’s really hard to go wrong with slow cooker recipes.  Just keep in mind that the chicken should easily shred with very little effort using two forks.

Chicken Noodle Soup

• 2 skinless, boneless chicken breasts
• 1 onion, diced
• 48 ounces chicken broth
• 8 ounces heavy cream
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried parsley
• 1-2 cups water

Place chicken in bottom of crockpot, then add onion and broth.  Whisk together cream, flour, salt, pepper and parsley, then pour into crockpot. Slow cook for 5 to 7 hours until you can easily shred or tear apart chicken with two forks, then add:

• 10 ounces frozen peas and carrots
• 9 ounces refrigerated Buitoni fettuccine pasta

Cook an additional half hour, then serve hot.