Ingredients:
3/4 pound boneless, skinlees chicken thighs, cut into 1-inch pieces
2 stalks celery, sliced (1 1/4 cups)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) chicken broth
1 t dried thyme leaves
1 package (10 oz) frozen green peas
1 c forzen home-style egg noodles |
Preparation:
Spray 10-inch skillet with cooking spray, heat over medium heat. Cook chicken in skillet 5 minutes, stirring frequently, until brown.
Mix chicken and remaining ingredients except peas and noodles in slow cooker.
Cover and cook on low heat for 6-7 hours or until chicken is no longer pink in center. Stir in peas and noodles, cook about 10 minutes longer or until noodles are tender. |
