1Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
2Mix all ingredients except peas and noodles in 3 1/2- to 4-quart Crock-Pot slow cooker.
3Cover and cook on low heat setting 6 1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center.
4Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender.