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1 1/2 pounds boneless skinless chicken thighs, well
trimmed
1 1/2 teaspoons Seasoned Salt
1 teaspoon Thyme Leaves
1/2 teaspoon Oregano Leaves
1 can (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
3 medium carrots (about 1/2 pound), peeled and thinly
sliced
1 large onion, thinly sliced and separated into rings
6 ounces medium egg noodles (about 3 cups)
3/4 cup frozen green peas, thawed
1. Rinse chicken and pat dry. Cut each thigh
into 4 pieces and place on plate. Mix seasonings and
sprinkle over chicken.
2. Place broth, tomatoes, carrots and onion slices in
slow cooker. Stir in seasoned chicken; cover.
3. Cook 8 hours on LOW. Increase heat to HIGH.
Stir in noodles and peas; cover. Cook 15 to 20
minutes on HIGH or until noodles are tender but still
firm. Let stand 10 to 15 minutes before serving to
allow noodles to absorb the broth.
Test Kitchen Tip:
2 1/2 pounds bone-in chicken thighs (6 large) will yield
about 1 1/2 pounds when
skinned and boned.
IMPORTANT:
For best results, do not remove cover during cooking.
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