Grandma'S Slow Cooker Chicken Noodle Soup

• 3/4 lb boneless skinless chicken thighs, cut up into 1-inch pieces
• 2 medium stalk celery, sliced (1 cup)
• 1 large carrot, chopped (3/4 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 3/4 cups chicken broth
• 1 teaspoon dried thyme
• 2 cups frozen sweet peas, thawed
• 1 cup frozen home-style egg noodles (from 12 oz. bag)

1. Spray 10-inch skillet with cooking spray; heat over medium heat.
2. Cook chicken in skillet about 5 minutes, stirring often, until brown.
3. In a 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
4. Cover; cook on LOW heat for 6 hours 30 minutes to 7 hours.
5. 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.

boneless skinless chicken thighs, stalk celery, carrot, onion, tomatoes, chicken broth, thyme, frozen sweet peas, egg noodles

Taken from www.food.com/recipe/grandmas-slow-cooker-chicken-noodle-soup-485188 (may not work)