18. Fast runners need slow cookers.

Running tip #18 – Learn to use your crock-pot.


My husband, Dave, is the only person I’ve ever known who owned and USED a crock-pot while in college.  He would routinely assemble all the tasty ingredients in his (mom-purchased!) crock-pot before leaving for a full day of classes and cross-country practice … then return on cold, wintry evenings to a hot, home-made meal … much to the amazement and shared delight of his track-team housemates.  Here is the best recipe that ever came out of Dave’s crock-pot living.

Lazy Slow Cooker Creamy Chicken Noodle Soup


    • 4 cups cooked chicken, chopped (I use a whole chicken, pre-cooked in crock-pot)
    • 1 cup onion, diced
    • 1 cup celery, diced
    • 1 cup carrot, diced
    • 1/2 cup frozen peas (I skip these, because I hate peas)
    • 4 (14 ounce) cans chicken broth
    • 1  (10 3/4 ounce) can condensed cream of chicken soup
    • 1 (10 3/4 ounce) can condensed cream of celery soup
    • 2 teaspoons fines herbes ( or, a 1/2 tsp each of chervil, chives, parsley, and tarragon)
    • salt
    • pepper (fresh, cracked – about 10 cranks of pepper mill)
    • 2 cups egg noodles, cooked (I use wide egg noodles to be more “dumpling-like”)


  1. Remove skin (and de-bone, if you’re using a whole chicken) then chop the meat.
  2. Put the chicken into a slow cooker with the onions, celery, carrots and peas.
  3. Stir in broth, condensed soup, and fines herbs. Season with salt and pepper.
  4. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours, depending on how long your run is 🙂
  5. When soup is finished, stir in egg noodles.
  6. Season to taste and serve. Enjoy!

1 Comment

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One Response to 18. Fast runners need slow cookers.

  1. Dave

    If they only made crock pots that were self cleaning.

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