1 1/2 pounds boneless skinless chicken thighs
2 tsp thyme
1 1/2 tsp oregano
1 can (14.5-oz) chicken broth
1 can (14/5-oz) Italian-style diced tomatoes, do not drain
1 1/2 cup thinly sliced carrots
1 stalk celery, thinly sliced
1 onion, diced
3 cups uncooked twisty noodles
3/4 cup frozen peas
Cut each piece of chicken into fourths; sprinkle with the thyme and oregano.
Place the broth, tomatoes, carrots, celery, and onion into a slow cooker or crockpot; place the chicken pieces over the mixture.
Place lid on cooker and cook for 8 hours on low setting or 4 hours on high setting.
Remove lid and stir in the noodles and peas. Replace lid, be sure temperature is on high and cook for another 15 minutes or until the noodles are tender.
Yield: 4 to 6 servings.