Slow-Cooker Chicken and Noodles

Makes 6 servings

Ingredients

■  8 ounces baby carrots, chopped

■  3 ribs celery with leaves, chopped

■  ½ large white onion, chopped

■  1 bay leaf

■  3 to 4 chicken breasts with skin and bones

■  1 (10.75-ounce) can cream of chicken soup

■  1 (10.75-ounce) can cream of mushroom soup

■  1 cup sweet white wine, chicken broth, vegetable broth, or water

■  1 tablespoon dried onion fl akes

■  1 tablespoon dried garlic slices

■  1½ teaspoons dried Italian seasoning

■  Freshly ground black pepper, to taste

■  16 ounces frozen country or Amishstyle egg noodles, or other fl at noodles

■  ½ cup frozen peas

Instructions

Place vegetables and bay leaf into the slow cooker. Top with the chicken. Mix soups, ½ cup water, wine, onion fl akes, garlic, Italian seasoning, and pepper, and pour over chicken. Cover with the lid and cook on low for 8 hours or on high for 4 hours, until the meat is so tender it can be shredded with a fork.

Remove the chicken and shred the chicken with two forks, discarding the skin and bones. Remove and discard the bay leaf. Return the meat to the slow cooker. Bring a pot of lightly salted water to a boil, and cook the noodles and peas for 7 to 10 minutes. Drain and mix into chicken mixture. Serve