makes 4 servings: cook time: HIGH 3-4 hours
1/2 Package (16 oz) frozen pepper stir fry veggie mix ( or just a couple of chopped bell peppers)
1 cup frozen corn
1 medium zucchini sliced
2 bone-in chicken thighs, skinned
1/2 teaspoon minced garlic
1 can (14 oz) fat free chicken broth
1/2 teaspoon dried thyme
2 oz uncooked egg noodles
1 cup half and half
1/2 cup frozen green peas
2 TBS chopped parsley
2 TBS butter
salt and pepper to taste
Place stir fry veggies, corn and zucchini in crock pot on bottom. Add chicken, garlic, broth and thyme. Cover; cook on high 3-4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
Add noodles to crock pot. Cover; cook 20 min longer, or until noodles are done.
(meanwhile,debone and chop chicken, return to crock pot. Stir in remaining ingredients. Let stand 5 min before serving.)
