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© Meredith Corporation. All rights reserved. Used with permission.
Place chicken thighs in a 3-1/2- or 4-quart slow cooker. In a large bowl, stir together tomatoes, carrots, onion, broth, vinegar, rosemary, thyme and pepper. Pour over chicken in cooker.
Cover and cook on Low for 8 to 10 hours.
Just before serving, in a large nonstick skillet, cook and stir mushrooms in hot oil over medium-high heat for 8 to 10 minutes or until golden. Remove chicken from cooker. Remove chicken from bones; discard bones. Stir chicken and mushrooms into mixture in cooker. Serve chicken mixture over hot cooked noodles. If desired, sprinkle each serving with parsley.