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© Meredith Corporation. All rights reserved. Used with permission.
In a 3-1/2- or 4-quart slow cooker, stir together carrots, onions, celery and bay leaf. Place chicken on top of vegetables. In a large bowl, stir together soup, water, salt, thyme and black pepper. Pour over chicken in cooker. Cover and cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
Remove chicken from slow cooker; cool slightly. Discard bay leaf. Cook noodles according to package directions; drain. Meanwhile, stir frozen peas into mixture in cooker. Remove chicken from bones; discard bones. Shred or chop meat; stir into mixture in cooker.
To serve, stir together chicken mixture and noodles in a large serving bowl.