Ingredients
- 3 medium carrots
- peeled and cut into 1-inch pieces
- 2 medium parsnips
- peeled and cut into 1-inch pieces
- 1 cup frozen pearl onions
- 2 stalks celery
- cut into 1-inch pieces
- 3 whole chicken legs
- skinned (drumstick and thighs)
- 2 garlic cloves
- minced
- 12 teaspoon dried thyme
- crushed
- 12 teaspoon dried sage
- crushed
- 12 teaspoon salt (to taste)
- 14 teaspoon ground black pepper (to taste)
- 2 (14 ounce) cans chicken broth
- 14 cup dry sherry
- 1 (12 ounce) packagefrozen egg noodles
- 34 cup frozen peas
- 4 -5 fresh sage leaves
Instructions
- In a 5-6 quart slow cooker, combine carrots, parsnips, onions, and celery.
- Add chicken, garlic, thyme, sage, salt, and pepper.
- Pour broth and sherry over chicken mixture in cooker.
- Cover; cook on LOW for 7 hours or on HIGH for 3 hours.
- Stir in noodles; increase setting to HIGH.
- Cover and cook for 1 to 1 1/2 hours more until noodles are tender.
- Transfer chicken to a cutting board.
- Using two forks, coarsely shred chicken; discard bones.
- Return chicken to slow cooker.
- Turn off cooker; stir in peas; cover and let stand for 5 minutes.
- Garnish with fresh sage leaves.
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