Creamy Slow Cooker Chicken
1 package boneless chicken thighs (approx. 5 thighs)
2 10.75-ounce cans reduced-fat cream of mushroom soup
1 can peas or 1 1/2 c. frozen, drained
1 can corn or 1 1/2 c. frozen, drained
medium egg noodles
Remove skin from boneless chicken thighs; rinse.
Combine chicken, undiluted soup, peas and corn in a Crock-Pot style slow cooker. Set to low and allow to cook during the day.
Serve over noodles.