Creamy Crock Pot Chicken and Noodles

Here's a great recipe for when the weather turns a little cooler and the leaves start to rustle. Its a family favorite and you can make the chicken mixture at night while you sleep, then cook the noodles right before dinner.

I like to serve this with a garden salad and some crusty bread. The kids really like it too!

Let me know what you think. Enjoy!

Creamy Crockpot Chicken and Noodles
· 2 Cups Sliced Carrots
· 1-1/2 Cup Chopped Onion
· 1 Cup Sliced Celery
· 2 Tablespoons Snipped Fresh Parsley
· 1 Bay Leaf
· 3 Medium Chicken Legs Skinned – Drumstick And Thigh
· 2 10-3/4 Ounce Cans Reduced Fat And Reduced Sodium Condensed Cream Of Chicken Soup
· ½ Cup Water
· 1 Teaspoon Dried Thyme, Crushed
· 10 Ounces Dried Wide Noodles
· 1 Cup Peas
· Salt (Optional)
· Black Pepper (Optional)

Put the carrots, onion, celery, parsley, and bay leaf in a 3-1/2 – 4 cup crockpot. Put chicken on top of vegetables. In a bowl stir together the soup, water, thyme and ¼ teaspoon black pepper. Pour over the chicken and vegetables.
Cover and cook on low heat for 8-9 hours or on high heat for 4 – 4-1/2 hours. Remove chicken from cooker, cool slightly. Remove and discard the bay leaf.
Meanwhile, cook the noodles according to package directions and drain. Stir peas into soup mixture in crock pot. Remove chicken from bones and cut meat into bite sized pieces. Stir into cooker.Serve chicken mixture over noodles tossing gently.