Categories: Chicken, Main Dish, Slow Cooker

Ingredients

• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 cup frozen pearl onions
• 2 stalks celery, cut into 1-inch pieces
• 3 whole chicken legs, skinned (drumstick and thighs)
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon ground black pepper (to taste)
• 2 (14 ounce) cans chicken broth
• 1/4 cup dry sherry
• 1 (12 ounce) package frozen egg noodles
• 3/4 cup frozen peas
• 4 -5 fresh sage leaves

Directions

1. In a 5-6 quart slow cooker, combine carrots, parsnips, onions, and celery.

2. Add chicken, garlic, thyme, sage, salt, and pepper.

3. Pour broth and sherry over chicken mixture in cooker.

4. Cover; cook on LOW for 7 hours or on HIGH for 3 hours.

5. Stir in noodles; increase setting to HIGH.

6. Cover and cook for 1 to 1 1/2 hours more until noodles are tender.

7. Transfer chicken to a cutting board.

8. Using two forks, coarsely shred chicken; discard bones.

9. Return chicken to slow cooker.

10. Turn off cooker; stir in peas; cover and let stand for 5 minutes.

11. Garnish with fresh sage leaves.

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