Chicken Stew

• 2 large potatoes, peeled and chopped
• 1 medium onion, sliced
• 6 boneless, skinless chicken breasts
• 1/2 tsp (2 ml) dried thyme
• 1/4 tsp (1 ml) pepper
• 2 bay leaves
• 3-1/2 cups (825 ml) water, divided
• 1 pkgs (2.8 oz) chicken flavor ramen noodle soup

1. In a 3-quart crockpot, layer potatoes, onion, and chicken.
2. Sprinkle with thyme and pepper.
3. Add bay leaves.
4. Combine one cup water and seasoning packets from noodle soup; reserve noodles, pour over chicken.
5. Add remaining water to stockpot.
6. Cover, cook over low heat 7 hours.
7. Stir in reserved noodles, turn heat to high and cook 10 minutes.

potatoes, onion, chicken breasts, thyme, pepper, bay leaves, water, pkgs

Taken from online-cookbook.com/goto/cook/rpage/0007F0 (may not work)