Chicken and Noodles Italian Style Cutting the Calories There is nothing better than to walk in the house, after a hard day at work, and be met with the incredible aroma of this slow cooker recipe, Chicken and Noodles Italian Style.
Prep Time:10 minutes Cook Time: 8 hours and 20 minutes
Makes 6 servings
1 1/2 pounds boneless, skinless chicken thighs,* well trimmed 1 1/2 teaspoons Seasoned Salt 1 teaspoon Thyme Leaves 1/2 teaspoon Oregano Leaves 1 can (14 1/2 ounces) chicken broth 1 can (14 1/2 ounces) diced tomatoes, undrained 3 medium carrots (about 1/2 pound), peeled and thinly sliced 1 large onion, thinly sliced and separated into rings 6 ounces medium egg noodles (about 3 cups) 3/4 cup frozen green peas, thawed
1. Rinse and pat dry chicken. Cut each thigh into 4 pieces and place on plate. Combine seasonings and sprinkle over chicken; gently pat into chicken.
2. Combine broth, diced tomatoes, carrots and onion slices in 3 1/2 or 4-quart crockery slow cooker. Stir in seasoned chicken.
3. Cover and cook on LOW setting for 8 hours. Raise heat to HIGH setting. Stir in noodles, pushing them down into broth mixture. Add peas. Cover and cook on HIGH for 15 to 20 minutes or until pasta is tender but still firm.
*2 1/2 pounds bone-in chicken thighs (6 large) will yield about 1 1/2 pounds when skinned and boned.
Note: If allowed to stand 10 to 20 minutes before serving, the noodles will absorb the broth and delicious flavor of the McCormick® seasonings.
