Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil, divided
  • 1 1/2 pounds boneless, skinless chicken thighs, each cut into quarters
  • salt, pepper, and garlic powder
  • 1 1/2 teaspoon thyme
  • 1 teaspoon oregano
  • 1 large yellow onion, sliced thin
  • 28 ounces chicken broth
  • 28 ounces Italian style diced tomatoes
  • 1 can Bush's Cannellini Beans, drained and rinsed
  • 1/2 pound carrots, sliced
  • 6 ounces egg noodles
  • 1 cup frozen peas

Instruction

  • In a skillet (or your slow cooker insert if it is stove top safe), heat the olive oil over medium high heat.
  • Add the chicken thighs, seasoning first on both sides with salt, pepper, and garlic powder.
  • Cook just until browned on both sides and then transfer to the slow cooker insert.
  • Sprinkle the top of the chicken with the thyme and oregano.
  • Adding additional olive oil if needed, sauté the onions and carrots for 3 - 4 minutes.
  • Then, transfer them to the slow cooker, layering them on top of the chicken.
  • Add the broth, diced tomatoes, and beans.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Be sure to adjust the cooking time if you know that your slow cooker tends to cook hotter or colder than normal.
  • Then, stir in the egg noodles and peas.
  • Add additional broth if needed and cook covered until the noodles are tender, about 10-15 minutes.
  • Taste and season with salt and pepper if desired.