Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 pound baby-cut carrots
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 1 dried bay leaf
  • 1 tablespoon instant chopped onion
  • 1 clove garlic, finely chopped
  • 2 medium stalks celery, chopped (1 cup)
  • 1 carton (32 ounces) Progresso™ chicken broth (4 cups)
  • 1 cup frozen snow (Chinese) pea pods
  • 2 cups uncooked wide egg noodles

Instruction

  • Place chicken, carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery and broth in order listed in 3- to 4-quart slow cooker.
  • Cover and cook on low heat setting 8 to 9 hours.
  • Stir in pea pods and noodles. Increase heat setting to high. Cover and cook 20 minutes or until noodles are tender. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker. Remove bay leaf.