Slow-Cooked Italian Chicken with Noodles

There’s no doubt that spices are a wonderful way to make food tastier. They can make even the blandest food desirable without adding fat, sugar or salt.

Of course, some foods don’t need any spices, but often, they can be made even tastier with a dash of this spice or that spice.

The following recipe, courtesy of McCormick, the spice people, is for slow cooker chicken that is enhanced with some thyme and oregano leaves. It’s a recipe that looks really good to me and one that I’m sure that everyone will love.

Slow-Cooked Italian Chicken with Noodles
1½ pounds boneless skinless chicken thighs
2 teaspoons thyme leaves
1½ teaspoons oregano leaves
1 14½-ounce can reduced sodium chicken broth
1 14½-ounce can diced tomatoes, undrained
1½ cups thinly sliced carrots
1 large onion, thinly sliced and separated into rings
3 cups uncooked no yolk egg noodles
¾ 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.
Tip: For best results, do not remove slow-cooker cover during cooking.
Yield: Serves 6.
Approximate nutritional analysis per serving: 325 calories, 9 grams fat, 33 grams carbohydrates, 76 milligrams cholesterol, 454 milligrams sodium, 5 grams fiber, 28 grams protein.

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