Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Stewing chicken or fryer --
- up to 4 lb, cut in servings
2 ts Salt
1 ts Paprika
2 md Onions -- sliced
3 Celery ribs -- sliced
2 Carrots -- peeled and sliced
1 Bay leaf
1 c Chicken broth
1/2 c Flour
1/2 c Water
10 oz Pkg noodles -- cooked and drained
Parsley -- chopped
Rinse chicken and pat dry. Season with walt and paprika. Place sliced
vegetables and bay leaf in Crock-Pot. Place chicken pieces on top of
vegetables. Pour in chicken broth. Cover and cook on Low for 8 to 12
hours or on High for 4 to 6 hours.
One hour before serving, turn to High. Remove chicken pieces; bone
and return meat to Crock-Pot. Make a smooth paste of flour and water
and stir into liquid in Crock-Pot. Cover and cook until thickened.
Serve over hot noodles; sprinkle with chopped parsley.
