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Ingredients
3/4 Pound chicken thighs, boneless, skinless, cut into 1 inch pieces
1 Cup celery, sliced
3/4 Cup carrot, chopped
1 (14 1/2 ounce) Can diced tomatoes, undrained
1 (15 ounce) Can chicken broth
1 Teaspoon dried thyme leaves
2 Cups frozen sweet peas, thawed
1 Cup home-style egg noodles
Instructions
Spray 10 inch skilled with cooking spray, heat over medium heat. Cook chicken in skilled about 5 minutes, stirring frequently until brown.
In 3 1/2 to 4 quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
Cover, cook on LOW heat setting 6 hours 30 minutes to 7 hours.
Stir in peas and noodles. Increase heat setting to HIGH, cover and cook about 30 minutes or until noodles are tender.