Slow Cooker Chicken and Ramen Noodle Soup

Slow Cooker Chicken and Ramen Noodle Soup

1 1/4 lb boneless chicken
1 16 oz pkg. fresh baby carrots, cut in half lengthwise
1 medium stalk celery, chopped
1 8 oz can sliced bamboo shoots, drained
1 8 oz can sliced water chestnuts, drained
1 3 oz pkg. oriental-favor ramen noodle soup mix (i use 2 of these)
1 32 oz container of chicken broth (I use 2 of these)
1 cup frozen sugar snap peas, thawed
2 green onions, sliced

In 3 1/2 or 4 quart slow cooker, layer chicken, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix.  Pour broth over top.

Cover; cook on Low setting for 7 to 8 hours.

About 10 minutes before serving, remove chicken from slow cooker; place on large plate.  Shred chicken with 2 forks; return to slow cooker and mix well.  Coarsley break noodles from soup mix into soup.Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or noodles are tender.

Just before serving, stir in onions. If desired, salt and pepper to taste.