Curried Chicken with Egg Noodles

Curried Chicken with Egg Noodles. A yummy hot chicken curry packed with colorful veggies and tasty spices. This cozy slow cooker meal mixes juicy chicken drumsticks with a creamy soup base and bold spices like curry, cumin, and turmeric. Toss in fresh carrots, peas, corn, mushrooms, onion, peppers, broccoli, and zucchini for a veggie explosion. Finish with thin egg noodles for a hearty, flavorful family dinner everyone loves.

Quick Info
Votes: 5 from 1 person
Serves: 6
Prep: 40 minutes
Cook: 7 hours
Total: 7 hours 40 minutes

Ingredients

• 6 chicken drumsticks (or your favorite chicken pieces)

• 1 can chicken soup

• 2 teaspoons curry powder

• 1-2 teaspoons ground cumin

• 2 teaspoons turmeric powder

• A few dashes Worcestershire sauce

• 2 carrots, cut into slices or small pieces

• ¾ cup frozen peas

• ½ cup frozen corn

• 6 mushrooms, sliced or chopped

• 1 brown onion, chopped

• ½ red bell pepper, sliced or diced

• Broccoli heads and stems, chopped small

• 1 zucchini, sliced or diced

• 2 packs thin egg noodles (like Wokka brand)

Curried Chicken with Egg Noodles: Directions

1. Put everything except the noodles into your slow cooker. Set it on high and cook for 5-6 hours.

2. If you used chicken legs with bones, take the bones out. Use a fork to shred the chicken into bits.

3. Add the noodles and mix them in with the rest. Cook for 30-60 more minutes.

4. Scoop it out, serve, and dig in!

Tips:

• Add more spices if you like it super tasty.

• Pick any veggies you love and change the amounts to fit your slow cooker.