In this dish, the sauce and chicken cook in the crockpot with you cook the noodles separately and combine just before serving.
2 C. sliced carrots 1 1/2 C. chopped onion 1 C. sliced celery 2 Tbs. snipped fresh parsley 1 bay leaf 3 medium chicken legs (drumstick-thigh portion, 2 lbs. total), skinned 2 10 3/4 oz. cans condensed cream of chicken soup 1/2 C. water 1 tsp. dried thyme, crushed 1/4 tsp. pepper 10 oz. dried wide noodles 1 C. frozen peas
In a 3 1/2 or 4 qt. crockpot place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and pepper. Pour over chicken and vegetables. Cover and cook on low setting for 8 - 9 hours or on high setting for 4- 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf. Meanwhile, cook noodles according to pkg. directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into cooker. To serve, pour chicken mixture over noodles; toss gently to combine. Season to taste with salt and pepper, if desired.