Italian & Cream Cheese Chicken & Noodles

This meal I planned for 10 people. It was barely enough. About 3 scoops per adult, and 2 scoops per kid. I had made this for my MIL & everyone in the house. They wanted seconds but thankfully we had cake to fill the hole.

5 pieces of Boneless Skinless Chicken Breasts--Cubed

Italian Seasoning --- Desired amount

1 tablespoon of butter

1 diced Oinion

1 diced Garlic Glove

1/2 Cup of Chicken Broth

8oz package of Cream Cheese

1 Can of Cream of Chicken

1 package of Egg Noodles

Pam Cooking Spray

Cut up the Chicken. I still did it while it was a little frozen to make it easier. Covered it in Italian Seasoning. I mixed it together in a bowl.

Spray the Crockpot with Cooking Spray & Add Chicken

I cooked for 3 hours on High. Stiring often. 

Now what I did when the 3 hours were up I turned it on low while I made the sauce. 

On the stove top, melt butter & sauté onion & garlic. Add soup, cream cheese  & broth. Stir until smooth.

Add sauce from stove & add to crockpot with chicken. Mix/Stir. Turn back to High & cook for an extra hour. 

Either serve on top of egg noodles or right before serving add noodles to pot & mix together. 

Pork Loin

Ingredients:
4-5lb Pork Loin. (did a little bit shy of 4)

1 teaspoon garlic powder or 2 teaspoons minced garlic (I did powder)
1 teaspoon onion powder or 2 teaspoons minced onion (I also did powder)
1 teaspoon Tony Chachere's Creole Seasoning (or chili powder)

2 Tablespoons soy sauce
2 Tablespoons Mustard
4 Tablespoons Worcestershire Sauce
2 Tablespoons Red Wine Vinegar
1/4 Cup Chicken or Beef Broth

**What is good about this recipe is that you could add Potatoes, Onions & Carrots in large chunks place underneath Loin. I was debating on doing but once again I was on a time crunch. I'll end up making some rice & baked beans to go with it.**

How I did it was placed the Pork Loin in the Crockpot & turned on warm. Little tip, place the pork loin fatty side up that way as it cooks, the fat will melt off & keep the meat tender, plus add that extra flavor. Then I mixed the dry spices together and sprinkled on top.
While still on warm, I mixed the wet ingredients in a separate bowl & pour it in. Be careful not to pour directly on top, but on the side, so the spices do wash off. Turn to either Low for 6-8 hours or High for 4-6 hours.

Before

After

**I was also thinking about this recipe with Pork Chops.**