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Chicken with Mushrooms and Noodles:


1 pound white mushrooms, trimmed and halved

1/2 cup plump sundried tomatoes, coarsely chopped

1/3 cup dried mushrooms, such as porcini, rinsed

5 cloves garlic, peeled and crushed

1 teaspoon salt

3/4 teaspoon dried tarragon

1/2 cup water

4 ounces no boil lasagna noodles, broken into large pieces

8 large bone-in chicken thighs, about 3 pounds total skin removed


In a 4 to 7 quart slow cooker combine white mushrooms, sundried tomatoes, dried mushrooms, garlic, 1/2 the salt, tarragon, and water. Add noodles and toss to coat.

Place chicken on top and sprinkle with remaining salt. Cover and cook 6 hours on low or until chicken is very tender.

No-boil lasagna noodles broken into large pieces cook in the juices in addition to thickening the dish. Their texture becomes similar to a dumpling with a slight chew. The dried mushrooms (and you can choose something other than porcini if you like) give an earthiness to the dish. Be sure to rinse whichever dried mushrooms you use as they usually contain grit

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