Slow Cooker Chicken and Ramen Noodle Soup

[clowry02]

1 1/4

lb. (about 6) boneless skinless chicken thighs

1

(16-oz.) pkg. fresh baby carrots, cut in half lengthwise

1

medium stalk celery, chopped (about 1/2 cup)

1

(8-oz.) can sliced bamboo shoots, drained

1

(8-oz.) can sliced water chestnuts, drained

1

(3-oz.) pkg. oriental-flavor ramen noodle soup mix

1

(32-oz.) container chicken broth

1

cup Green Giant Select® Frozen Sugar Snap Peas, thawed

2

green onions, sliced

1 In 3 1/2 or 4-quart slow cooker, layer chicken thighs, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix. Pour broth over top.

• 2 Cover; cook on Low setting for 7 to 8 hours.
• 3 About 10 minutes before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well. Coarsely break noodles from soup mix into soup. Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or until noodles are tender.
• 4 Just before serving, stir in onions. If desired, add salt and pepper to taste.

[motherlove220]

I am going to try it. Who would have thought "oddles of noodles?.

[txcowgirl84]

Yum im going to have to try this one

[GrammaJenny]

Looks yum. I am trying this one

[GrammaJenny]

I got boneless skinless chicken for 89 cents a pound yesterday. Cannot wait to try this