| | Directions | 1. Place chicken, tomatoes, carrots, onions, oregano, rosemary, thyme and sea salt in slow cooker. Pour water over top. Cover.
2. Cook 4 hours on HIGH. Stir in noodles and oil. Cover. Cook 15 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: 1 minute
Servings: 10
|  | | Ingredients | | - | | 1 pound boneless skinless chicken thighs, trimmed and cut into 1/2-inch cubes |
| - | | 2 cans (14 1/2 ounces each) stewed tomatoes, undrained |
| - | | 2 cups thinly sliced carrots |
| - | | 1 1/2 cups chopped onions |
| - | | 2 teaspoons McCormick® Oregano Leaves |
| - | | 1 1/2 teaspoons McCormick® Rosemary Leaves |
| - | | 1 1/2 teaspoons McCormick® Thyme Leaves |
| - | | 1 teaspoon McCormick® Sea Salt Grinder |
| - | | 4 cups water |
| - | | 1 cup uncooked no yolk egg noodles |
| - | | 2 tablespoons olive oil |
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| | Nutrition (per serving) | Calories: 154 Calories
Fat: 6 Grams
Protein: 10 Grams
Cholesterol: 30 Milligrams
Carbohydrates: 15 Grams
Sodium: 476 Milligrams
Fiber: 2 Grams
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