 | | Directions | 1. Cut each chicken thigh into 4 pieces. Sprinkle with thyme and oregano.
2. Place chicken broth, tomatoes, carrots and onion slices in slow cooker. Top with chicken. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Stir in noodles and peas. Cover. Cook 15 to 20 minutes on HIGH or just until noodles are tender.Slow Cooker Tip: For best results, do not remove cover during cooking. |
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Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6
|  | | Ingredients | | - | | 1 1/2 pounds boneless skinless chicken thighs |
| - | | 2 teaspoons McCormick® Thyme Leaves |
| - | | 1 1/2 teaspoons McCormick® Oregano Leaves |
| - | | 1 can (14 1/2 ounces) reduced sodium chicken broth |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 1/2 cups thinly sliced carrots |
| - | | 1 large onion, thinly sliced and separated into rings |
| - | | 3 cups uncooked no yolk egg noodles |
| - | | 3/4 cup frozen peas |
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| | Nutrition (per serving) | Calories: 325 Calories
Fat: 9 Grams
Protein: 28 Grams
Cholesterol: 76 Milligrams
Carbohydrates: 33 Grams
Sodium: 454 Milligrams
Fiber: 5 Grams
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