Slow Cooker Chicken and Gnocchi Soup

 

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) Green Giant® frozen baby sweet peas, thawed

• 1 In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
• 2 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
• 3 Cover; cook on Low heat setting 8 to 10 hours.
• 4 Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.