Slow-Cooker Chicken and Ramen Noodle Soup Recipe | Betty Crocker

Ingredients

• 1 1/4 lb. (about 6) boneless skinless chicken thighs
• 1 (16-oz.) pkg. fresh baby carrots, cut in half lengthwise
• 1 medium stalk celery, chopped (about 1/2 cup)
• 1 (8-oz.) can sliced bamboo shoots, drained
• 1 (8-oz.) can sliced water chestnuts, drained
• 1 (3-oz.) pkg. oriental-flavor ramen noodle soup mix
• 1 (32-oz.) container chicken broth
• 1 cup frozen sugar snap peas, thawed
• 2 green onions, sliced