Crockpot Ginger Chicken Noodle Soup

1 Pound chicken thighs, boneless, skinless, cut into 1" pieces
1 Teaspoon canola oil
3 Medium carrots, sliced
5 1/4 Cups chicken broth
1 Cup water
2 Tablespoons rice vinegar
1 Tablespoon reduced-sodium soy sauce
2 Teaspoons grated fresh ginger OR 1/2 Teaspoon ground ginger
1/2 Teaspoon black pepper
2 Ounces soba (buckwheat noodles), coarsely broken
1 (9 oz) Package Green Giant� Simply Steam� frozen sugar snap peas
Reduced-sodium soy sauce (optional)

In a large skillet cook chicken, half at a time, in hot oil just until browned; using a slotted spoon, transfer chicken to a 4 quart crockpot. Add carrots, chicken broth, water, rice vinegar, 1 tablespoon soy sauce, ginger, and pepper. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
Stir in uncooked noodles. Cover and cook on LOW for 10 to 15 minutes more or until noodles are tender. Prepare peas according to package directions and add just before serving.
If desired, serve with additional soy sauce.