Grandma's Slow Cooker Chicken Noodle Soup

 

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 Green Giant® frozen sweet peas, thawed

1

cup frozen home-style egg noodles (from 12-oz bag)

• 1 Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
• 2 In 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
• 3 Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
• 4 Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.