Ingredients
3/4
lb boneless skinless chicken thighs, cut into 1-inch pieces
2
medium stalks celery, sliced (1 cup)
1
large carrot, chopped (3/4 cup)
1
medium onion, chopped (1/2 cup)
1
can (14.5 oz) diced tomatoes, undrained
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon dried thyme leaves
2
cups frozen sweet peas, thawed
1
cup frozen home-style egg noodles (from 12-oz bag)
Preparation
Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
In 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.
