Better Than Mom's Chicken and Noodles

Better Homes and Gardens

• Ready In: 9 hrs 30 mins
• Serves: 6

Ingredients

• 3  medium carrots, peeled and cut into 1-inch pieces
• 2  medium parsnips, peeled and cut into 1-inch pieces
• 1  cup  frozen pearl onions
• 2  stalks celery, cut into 1-inch pieces
• 3  whole chicken legs, skinned (drumstick and thighs)
• 2  garlic cloves, minced
• 1⁄2 teaspoon dried thyme, crushed
• 1⁄2 teaspoon dried sage, crushed
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 teaspoon ground black pepper (to taste)
• 2 (14 ounce) cans chicken broth
• 1⁄4 cup dry sherry
• 1 (12 ounce) package  frozen  egg noodles
• 3⁄4 cup  frozen peas
• 4 -5  fresh sage leaves

Directions

1. In a 5-6 quart slow cooker, combine carrots, parsnips, onions, and celery.
2. Add chicken, garlic, thyme, sage, salt, and pepper.
3. Pour broth and sherry over chicken mixture in cooker.
4. Cover; cook on LOW for 7 hours or on HIGH for 3 hours.
5. Stir in noodles; increase setting to HIGH.
6. Cover and cook for 1 to 1 1/2 hours more until noodles are tender.
7. Transfer chicken to a cutting board.
8. Using two forks, coarsely shred chicken; discard bones.
9. Return chicken to slow cooker.
10. Turn off cooker; stir in peas; cover and let stand for 5 minutes.
11. Garnish with fresh sage leaves.