Grandma'S Slow Cooker Chicken Noodle Soup - cooking recipe

Ingredients

3/4 lb boneless skinless chicken thighs, cut up into 1-inch pieces
2 medium stalk celery, sliced (1 cup)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 (14 1/2 ounce) can diced tomatoes, undrained
1 3/4 cups chicken broth
1 teaspoon dried thyme
2 cups frozen sweet peas, thawed
1 cup frozen home-style egg noodles (from 12 oz. bag)

Preparation

Spray 10-inch skillet with cooking spray; heat over medium heat.
Cook chicken in skillet about 5 minutes, stirring often, until brown.
In a 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
Cover; cook on LOW heat for 6 hours 30 minutes to 7 hours.
Stir in peas and noodles; increase heat to HIGH; cover and cook about 30 minutes or until noodles are tender; taste and adjust seasoning with salt and pepper.