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Slow-Cooker Chicken and Noodles Romanoff
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Prep Time:
25 minutes
Total Time:
5 hours 55 minutes
Spicy cayenne enhances creamy white sauce with cottage cheese and sour cream.
Ingredients:
  • 1 package (20 oz) boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 container (12 oz) small-curd cottage cheese
  • 1 1/2 cups sour cream (from 16-oz container)
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 cups uncooked wide egg noodles (about 3 oz)
  • 1 cup frozen sweet peas (from 1-lb bag), thawed
  • 2 tablespoon chopped fresh chives, if desired
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Combine onion, chicken, and red pepper in the slow cooker. In a separate bowl, mix together cottage cheese, sour cream, Parmesan cheese, and flour, then pour the mixture over the chicken.
  • Cover and simmer on low heat for 5 to 6 hours.
  • Mix everything in the pot and add the noodles and peas. Crank up the heat to High, cover, and simmer for 20 to 30 minutes until the noodles are soft. Finish off with a sprinkle of chives for a lovely touch.

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