- 6 boneless, skinless chicken thighs
- 2 large sweet potatoes, peeled, cut into 1-inch pieces
- 1 medium onion, cut into thin wedges
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 2 bay leaves
- 3 1/2 cups water
- 1 can Chicken noodle soup
Rinse chicken with cold water and pat dry with paper towels. Cook in 3-quart crock-pot, layer sweet potatoes, onion and chicken. Sprinkle with thyme and pepper. Add bay leaves.
Pour soup over chicken and vegetables. Add remaining water.
Cover and cook at low setting at least 7 hours or until vegetables and chicken are tender.
Discard bay leaves. Add chicken noodle sour. Cover and cook on high 10 minutes or until noodles are tender, stirring gently once.
Mix well before serving.
Note: Chicken thighs are best for slow cooking because thigh meat holds taste and firmness over long periods of slow cooking hence they produce the perfect stew.
This recipe has been around since day 1 of the crock pot cooking era.It has to be good to stand the test of time so well.