Title: Alpine chicken
 Categories: Crockpot, Poultry
      Yield: 1 Servings
 
      2 ts Chicken bouillon granules
      1 tb Chopped fresh parsley
    3/4 ts Poultry seasoning
    1/3 c  Diced canadian bacon
      2    Carrots; thinly sliced (up
           -to 3)
      1    Ribs celery; thinly sliced
           -(up to 2)
      1 sm Onion; thinly sliced
    1/4 c  Water
      1    Broiler-fryer chicken (about
           -3 lb.); cut up
      1 cn (11 oz.) condensed cheddar
           -cheese soup
      1 tb All purpose flour
      1 pk (16 oz.) wide egg noodles;
           -cooked, drained
      2 tb Sliced pimento
      2 tb Grated parmesan cheese
 
  1. In a small bowl, mix bouillon granules, chopped parsley, and
  poultry seasoning; set aside.
  
  2. Layer in a slow cooker, in order. Canadian bacon, carrots, celery
  and onion. Add water.
  
  3. Remove skin, if desired, and excess fat from chicken; rinse and
  pat dry. Place white meat in slow cooker. Sprinkle with half of the
  reserved seasoning mixture. Top with remaining chicken and sprinkle
  with remaining seasoning mixture. Stir soup and flour together; spoon
  over top. DO NOT STIR.
  
  4. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8
  hours or until chicken is tender and juices from chicken run clean
  when cut along the bone and vegetables are tender.
  
  5. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof
  serving dish. Arrange chicken on noodles. Stir soup mixture and
  vegetables until combined. Spoon vegetables and some of the liquid
  over chicken. Sprinkle with pimento and Parmesan cheese.
  
  6. Broil 6 inches from heat source for 6-8 minutes or until lightly
  browned. Garnish with parsley sprig if desired.