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