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Chicken Thigh & Leg
Grandma's Slow Cooker Chicken Noodle Soup
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boneless skinless chicken thighs
, cut up into 1-inch pieces
, sliced (1 cup)
, chopped (3/4 cup)
, chopped (1/2 cup)
(14 1/2 ounce) can
cups frozen sweet peas, thawed
cup frozen home-style egg noodles (from 12 oz. bag)
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.
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