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© Meredith Corporation. All rights reserved. Used with permission.
In a 5- to 6-quart slow cooker, place carrots, parsnips, onions and celery. Top with chicken; sprinkle with thyme, sage, garlic, salt and pepper. Pour chicken broth and sherry (or more broth) over chicken.
Cover; cook on Low for 7 hours or on High for 3 hours. Stir in noodles. If using Low, turn to High. Cover; cook for 1 to 1 1/2 hours more or until noodles are tender.
Remove chicken. When cool enough to handle, coarsely shred chicken and stir into mixture in slow cooker. Add peas; cover and let stand for 5 minutes. If desired, garnish with fresh sage leaves.