Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, March 29, 2013


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.

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