Talk about a great way to sneak in veggies! This is a dish that's super kid-friendly and makes for a great comfort food!
2 c. sliced carrots
1 1/2 c. chopped onions
1 c. sliced celery
2 T. snipped fresh parsley (I use 2 t. dried)
1 bay leaf
2 lb. boneless, skinless chicken tenders, cut into 1/2 in. pieces
2 10 3/4 oz. cans reduced fat and reduced sodium cream of chicken soup
1/2 c. water
1 t. dried thyme, crushed
1/2 t. black pepper
10 oz. wide noodles
1 c. frozen peas
Salt and pepper
1. In a 3 1/2 to 4 qt. slow cooker place carrots, onions, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and pepper. Pour over chicken and vegetables.
2. Cover and cook on low setting for 8-9 hours or high for 4- 4 1/2 hours. Discard bay leaf.
3. Meanwhile, cook noodles according to pkg. directions; drain. Stir peas and noodles into mixture in cooker. Season to taste with salt and pepper.