This Week's Menu

CROCKPOT MISSISSIPPI CHICKEN NOODLES

(luckymommyto2boys ~ Amy ~ RecipesThatCrock)

3 lbs Boneless Skinless Chicken Thighs

1 Packet Ranch Dressing Mix

1 Packet AuJus Gravy Mix

1/4 Cup Butter sliced

6 Pepperoncini

4 Cups Chicken Broth

24 oz Bag Reames Frozen Egg Noodles

Place chicken in a 6 quart slow cooker.

Sprinkle with mixes and top with butter and pepperoncinis.

Cook on low for 4-5 hours until fork tender.

Taking two forks, shred chicken and mix well with juices.

Add broth and frozen noodles, mixing well to submerge noodles in liquid.

Cover and cook on high for 1-1.5 hours until noodles are tender.

OP'S NOTES: You can use chicken breasts instead of chicken thighs, just be sure not to overcook for best results. Cooking times will vary. If you would like a spicier result, add 1/2 cup of pepperoncini juice to the chicken before cooking.

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POPEYE'S RED BEANS AND RICE

(luckymommyto2boys ~ Amy ~ Food.com)

1 lb smoked sausage, sliced

4 (16 ounce) cans pink beans, drained and rinsed

1 stalk celery, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 bay leaf

1 pinch rosemary, crumbled

1/8 cup liquid smoke

1 (4 ounce) can green chilies, drained

6 cups cooked rice

Mix all ingredients (except rice) well in a crock pot.

Cook on low for 6-8 hours.

Remove bay leaf.

Stir in cooked rice and serve with hot sauce on the side.

*Amy's notes: I use turkey sausage and pinto beans.  The OP said she used hot links sausage and goya beans.  I also only use about a tablespoon of liquid smoke.