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Slow-Cooker Chicken and Noodles Romanoff

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Slow-Cooker Chicken and Noodles Romanoff
  • Prep 25 min
  • Total 5 hr 55 min
  • Servings 6
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Cayenne pepper adds a little zip to a delectable white sauce made from cottage cheese and sour cream.
Updated Dec 11, 2009

Ingredients

  • 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 frozen sweet peas (from 1-lb bag), thawed
  • 2 tablespoon chopped fresh chives, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

430 Calories, 23g Total Fat, 36g Protein, 19g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
12g
58%
Trans Fat
1/2g
Cholesterol
120mg
40%
Sodium
480mg
20%
Potassium
380mg
11%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
5%
Sugars
6g
Protein
36g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
25%
25%
Iron
15%
15%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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