Add all ingredients to a bag, label and freeze up to 3 months.
Thaw in refrigerator overnight. Add contents of freezer bag to crockpot and cook on low for 8 - 10 hours in
A 4 quart crockpot. Serve over egg noodles and top with Parmesan cheese
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|Serving Size: 1 Serving (1491g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 939 (49%)|
|Amt Per Serving||% DV|
|Total Fat 104.3g||139 %|
|Saturated Fat 62.3g||312 %|
|Monounsaturated Fat 32.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 442.5mg||136 %|
|Sodium 1549.1mg||53 %|
|Potassium 4539.1mg||119 %|
|Total Carbohydrate 139g||41 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 138.2g|
|Protein 111.7g||160 %|
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Calories per serving: 1925
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