The first thing you need to know about me is that if slow cookers ever become extinct, we just may starve to death. I don't use it every day, but it is unusual for a week to go by without it being used at least once, and usually more than that. It just may be the the single most important invention of the 20th century. You can throw all the ingredients in, leave for the day, and come home to dinner ready to go on the table.
Having said all that, I'm always looking for new recipes for it, and sometimes I have a burst of creativity and make one up myself. Today was one of those days. There was chicken in the refrigerator and all the old standbys in the pantry, so, for better or for worse, here is the result. Jorge liked it, and that's all that matters to me.
Boneless chicken thighs
GOYA® Adobo Con Pimiento (With Pepper)
1 C egg noodles
3 C chicken broth
2 stalks celery, minced
1/4 C. chopped mushrooms
2 cans cream of mushroom soup
1 pkg. onion soup mix
Season the chicken thighs with Adobo to taste. Brown chicken in olive oil. Place chicken in slow cooker. You might want to deglaze the pan with a little chicken broth; add this to the slow cooker. Layer egg noodles and celery on top of chicken. In a separate bowl, stir together broth, soup, and soup mix; pour over chicken and noodles. Cook on high 3-4 hours.
Now, I'm not usually a stickler regarding brands, but when it comes to Adobo, I only use GOYA®. If you can't find it, there are other brands on the market, and if you can't find Adobo in your area, you could substitute seasoned salt. Actually, if you find this dish to be too salty, just omit the Adobo altogether.
Until next time, Happy Cooking! : )
The worth of a book is to be measured by what you can carry away from it. ~James Bryce
Very Good Recipes - Kingdom of Slow Cooker Recipes
Very Good Recipes - Kingdom of Chicken Recipes