Chicken Noodle Soup with Sweet Potatoes

Crock-Pot Cookbook, p. 50

6 to 8 boneless, skinless chicken thighs, cut into 1-inch pieces

2 sweet potatoes, peeled and diced

1 onion, chopped

1 ½ tsp. salt

½ tsp. dried thyme

¼ tsp. marjoram

1/8 tsp. pepper

1 bay leaf

1 14 ½ oz. can chicken broth

8 oz. egg noodles, cooked

Gotta get all the choppy ingredients ready.

Combine all ingredients except the egg noodles in the slow cooker. 

They get smaller as they cook - don't worry.

Cover; cook on Low for 8 to 10 hour or on High for 4 to 5 hours. Stir in cooked egg noodles before serving.

Our egg noodles - which were delicious!

NOM.

Recommended Unit Size: 4 – 7 Quarts

An amazing experience, all in one bowl. 

My Rating: 5/5 "I loved it. My partner loved it. All told this went over absolutely wonderfully. The leftovers don't keep too bad, either. This may be God's own chicken noodle soup."