1 pound boneless skinless chicken thighs, cut into 1 inch pieces
2 stalks celery, sliced
1 large carrot, chopped
1 onion, chopped
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz) chicken broth
1 tsp thyme
2 cups frozen sweet peas
1 cup frozen homestyle egg noodles
2 stalks celery, sliced
1 large carrot, chopped
1 onion, chopped
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz) chicken broth
1 tsp thyme
2 cups frozen sweet peas
1 cup frozen homestyle egg noodles
In crock pot, mix chicken and remaining ingredients except pea and noodles. Cover; cook on low 6-8 hours. Shred chicken. Stir in peas and noodles. Increase setting to high. Cover; cook about 30 minutes or until noodles are tender.
Serves 4
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