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.