Slow Cooker Chicken & Gnocchi Soup

• 1 1/4 lbs chicken thighs, cut up into bite sized pieces (boneless & skinless)
• 1 cup julienne carrot
• 1/2 cup chopped onion (about 1 medium)
• 1 teaspoon dried thyme leaves
• 1 (32 ounce) carton chicken broth (4 cups)
• 1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup
• 1 (16 ounce) package gnocchi (not frozen)
• 1 (9 ounce) package frozen sweet peas, thawed

1. In 10 inch nonstick skillet, cook chicken 5-7 minutes, stirring frequently, until browned and no longer pink in the center.
2. Spray 3-4 quart slow cooker with cooking spray (or use slow cooker liner). In cooker, mix chicken and remaining ingredients EXCEPT for gnocchi & peas.
3. Cover; cook on low heat setting 8 to 10 hours.
4. Increase heat setting to High. Stir in gnocchi & peas. Cover, cook about 30 minutes longer or until gnocchi and peas are tender.

chicken thighs, julienne carrot, onion, thyme, chicken broth, condensed condensed cream, frozen sweet peas

Taken from www.food.com/recipe/slow-cooker-chicken-gnocchi-soup-447394 (may not work)