Categories: chicken, crock pot, group, noodle, slow cooker, soup

Ingredients

• 1 1/2 C Carrots, chopped
• 2 ribs Celery, chopped
• 1 medium Onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
• 2 slices Ginger (approx. 1/4 inch thick each), peeled
• 2-3 stocks Fresh Rosemary
• 8 Boneless, Skinless Chicken Thighs
• 1 container Low Sodium Chicken Broth (approx: 900mL—if not using wine add additional broth)
• 1 C White Wine (Optional but highly recommended)
• Coarse salt and ground pepper to taste
• 2 C Egg Noodles

Directions

1. Spray crockpot with non-stick spray.

2. Add carrots, celery, onion, ginger and rosemary.

3. Arrange chicken on top of vegetables.

4. Add broth, wine (if using), salt and pepper.

5. Cook on low for 8 hours.

6. Remove chicken, shred with two forks and put back into pot.

7. Add noodles and cook on high for 20-30 minutes.

8. Serve with biscuits or crusty bread!

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