Ingredients
1 1/4
lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1
cup julienne carrots (1 1/2x1/4x1/4-inch pieces)
1/2
cup chopped celery (1 medium stalk)
1/2
cup chopped onion (1 medium)
1
teaspoon dried thyme leaves
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
1
package (16 oz) gnocchi (not frozen)
1
package (9 oz) frozen baby sweet peas, thawed
Preparation
In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
Cover; cook on Low heat setting 8 to 10 hours.
Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.
