Beginner Dry Rub Smoked Pork Ribs

Ingredients – 1 lbs chicken thighs boneless –  3 cloves garlic minced –  1 onion  –  3 celery stalks  –  2 carrots –  4 oz mushrooms  –  2 tbs fresh thyme –  ½ teas fresh sage minced – salt and pepper –  4 cups chicken broth low-sodium – 8-10 cups water – ½ cup frozen peas –  4 oz cream cheese –  6 oz wide egg noodles

1. Place the chicken thighs in the slow cooker. Add the garlic, onion,  celery, carrots, and mushrooms. Season with salt and pepper. Add the  thyme, sage.

Pour in the broth and water. Cook on low for 6 to 8 hours.

2. Using a slotted spoon, remove the chicken from the slow cooker. Break into bite sized pieces and return. 3.  Stir in the cream cheese and peas. Stir to melt the cream cheese.

4. Bump the heat to high, add the noddles, cover and cook for 15 minutes longer, until noodles are cooked through.

5. Serve with fresh herbs on top and buttery crackers

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