Crock Pot Chicken and Noodles

Ingredients

1 large Onion, Diced

1 canCream of Celery Soup, 10.5 oz

1 canCream of Chicken Soup, 10.5 oz

1 tablespoon Fresh Parsley, Chopped

1 teaspoon Poultry Seasoning

1 1/2 lbs Chicken Thighs, Boneless Skinless

2 cups Chicken Stock

2 cups Frozen Peas and Carrots, Defrosted

1 lb Fettuccini Noodles (we make ours rolled on #3)

1/2 teaspoon Black Pepper

Cook noodles per package instructions

Directions

1. Add onion to a 6 quart crock pot and top with chicken thighs.

2. In a small bowl, combine the soups, parsley, poultry seasoning and pepper. Spread over chicken thighs. Top with chicken stock and cook on high for 5 hours.

3. Approximately 1 hour before the end of the cooking time remove the lid and add the vegetables and stir to mix. Then add cooked noodles and replace lid as quickly as possible. Finish cooking.

4. To serve remove chicken thigh and shred. Add back to the cooker and cook an additional 10 minutes before serving.