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Slow Cooker Creamy Chicken and Noodles




Source of Recipe


phyllis aka filus


List of Ingredients




2 cups sliced carrots
1-1/2 cups chopped onion
1 cup sliced celery
2 tablespoons snipped fresh parsley
1 bay leaf
3 medium chicken legs (drumstick-thigh portion) (about 2 pounds total),
skinned
2 10 3/4-ounce cans reduced-fat and reduced-sodium condensed cream of chicken soup
1/2 cup water
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
10 ounces dried wide noodles (about 5 cups)
1 cup frozen peas


Recipe



In a 3 1/2- or 4-quart slow cooker or crockery cooker place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and pepper. Pour over chicken and vegetables.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.

Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into cooker.

To serve: Pour chicken mixture over noodles; toss gently to combine. Season to taste with salt and pepper, if desired.