I have mentioned recently that my husband and I are remodeling our kitchen. We bought our house in October and it has been torn apart since then. It has been a little difficult to cook without appliances, counter tops and other kitchen necessities! 🙂
The novelty of going out to eat wore off after a few weeks and we were ready to eat real food again! My KitchenAid counter top appliances have literally saved me during this renovation!
You may have noticed that we LOVE using our slow cookers! We all had different brands that we used before we tried the KitchenAid 6-Quart Slow Cooker. Seriously, that thing is amazing!! My husband gave me a KitchenAid Stand Mixer a few years ago for Christmas, but I think I use my slow cooker even more! After all six of us had tried our slow cookers for the first time we were all calling and texting each other in amazement! Besides it’s attractive outward appearance, this slow cooker has 24-hour programmability, an easy serve glass lid, digital display, four temperature settings and so much more!
When people think of appliances in their kitchen, they automatically think of ovens, ranges, refrigerators and dishwashers. You would not believe all of the counter top appliances KitchenAid has! They have everything from toasters and blenders to food processors and coffee makers!
We also fell in love with KitchenAid’s Waffle Baker. It has seriously changed breakfast at our house! With a house full of hungry boys, I love using my waffle baker. It makes two big, Belgian waffles at one time! It doesn’t get much better than that!
I could go on and on about all of the KitchenAid countertop appliances that we love, but I will let you figure that out on your own! I can honestly say that it is the nicest equipment in my entire kitchen and I will never go back!
Elyse
Serves: 8
15 minPrep Time
6 hrCook Time
6 hr, 15 Total Time
Ingredients
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of mushroom soup
- 5 cups milk
- 3 boneless skinless chicken breasts (cooked and shredded)
- 1 (9 ounce) bag frozen mixed vegetables
- 1 teaspoon seasoned salt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups egg noodles
Instructions
- Whisk together soups and milk in your slow cooker.
- Stir in chicken, frozen vegetables and seasoned salt.
- Add in salt and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in uncooked egg noodles the last 30 minutes of cooking time.
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