1 1/2 pounds boneless skinless chicken thighs
2 teaspoons McCormick® Thyme Leaves
1 1/2 teaspoons McCormick® Oregano Leaves
1 can (14 1/2 ounces) reduced sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/2 cups thinly sliced carrots
1 large onion, thinly sliced and separated into rings
3 cups uncooked no yolk egg noodles
3/4 cup frozen peas
Cut each chicken thigh into 4 pieces. Sprinkle with thyme and oregano.
Place chicken broth, tomatoes, carrots and onion slices in slow cooker. Top with chicken. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Stir in noodles and peas. Cover. Cook 15 to 20 minutes on HIGH or just until noodles are tender.