Ingredients
3/4
lb boneless skinless chicken thighs, cut into 1-inch pieces
2
medium stalks celery (with leaves), sliced (1 1/4 cups)
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
1
box (9 oz) frozen baby sweet peas
1
cup frozen home-style egg noodles (from 12-oz bag)
Preparation
Spray 10-inch skillet with cooking spray; heat over medium heat until hot. Add chicken; cook about 5 minutes, stirring frequently, until browned.
Spray 3- to 4-quart slow cooker with cooking spray. In 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 frozen noodles. Cover; cook on Low heat setting about 10 minutes longer or until noodles are tender.
