Asian Chicken and Ramen Noodles

 

2

packages (3 oz each) Oriental-flavor ramen noodle soup mix

1

lb boneless skinless chicken thighs, cut into 1-inch pieces

2

cups ready-to-eat baby-cut carrots

1

medium red bell pepper, coarsely chopped (about 1 cup)

1

teaspoon finely chopped gingerroot

3

cups water

2

tablespoons teriyaki baste and glaze (from 12-oz bottle)

8

oz fresh sugar snap peas (about 2 cups)

• 1 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix contents of seasoning packets from noodle mixes, chicken, carrots, bell pepper, gingerroot, water and teriyaki glaze.
• 2 Cover; cook on Low heat setting 7 to 8 hours.
• 3 Break up ramen noodles; stir noodles and peas into cooker. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until peas are crisp-tender and noodles are tender.