Slow Cooker Chicken and Noodles Romanoff

Slow Cooker Chicken and Noodles Romanoff

Cayenne pepper adds a little zip to a delectable white sauce made from cottage cheese and sour cream.

Prep Time

25

Minutes

Total Time

5:55

Hrs:Mins

Makes

6

servings

1/4
cup chopped onion
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)
1/2
cup grated Parmesan cheese
2
tablespoons Gold Medal® all-purpose flour
2
cups uncooked wide egg noodles (about 3 oz)
1
cup Green Giant® frozen sweet peas (from 1-lb bag), thawed
2
tablespoon chopped fresh chives, if desired
  1. Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, chicken and red pepper in cooker. In large bowl, mix cottage cheese, sour cream, Parmesan cheese and flour; pour over chicken.
  2. Cover; cook on Low heat setting 5 to 6 hours.
  3. Stir mixture; stir in noodles and peas. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Garnish with chives.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Be sure to layer the cottage cheese mixture over the chicken. This protects it from direct heat on the bottom of the slow cooker and prevents curdling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 120mg;
  • Sodium 480mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
    • Sugars 6g),
  • Protein 36g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 4 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved