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Chicken Noodle Soup with Sweet Potatoes

6 boneless, skinless chicken thighs
2 large sweet potatoes, peeled & cut into 2" chunks
1 medium onion, cut into wedges
1/2 tsp dried thyme leaves
1/4 tsp pepper
2 bay leaves
3-1/2 cups water
2 pkgs roast chicken flavor ramen noodle soup

Rinse chicken with water & pat dry

In slow cooker, layer potatoes, onions & chicken

Sprinkle with thyme & pepper

Add bay leaves

In small bowl, blend 1 cup water & the seasoning packets from the noodles (reserve noodles); pour mixture over chicken & vegetables

Add remaining 2-1/2 cups water

Cover and cook on low at least 7 hours or until tender

Remove and discard bay leaves

Break noodles up; stir into slow cooker

Cover; cook on high 10 minutes, stirring gently once

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