Crockpot Ramen Chicken

Throw some ramen noodles into your crockpot and make a yummy chicken meal.

Stewed Chicken with Ramen Noodles

6 fresh boneless, skinless chicken thighs
2 sweet potatoes, peeled, cut into 1-inch cubes
1 onion, peeled, cut into thin wedges
1/2 tsp crushed dried thyme
1/4 tsp ground black pepper
2 bay leaves
3 1/2 cups water
2 packages chicken flavor ramen noodle soup

Wash hands. Rinse chicken with cold water and pat dry with paper towels. In 2 1/2 to 3 quart crock pot, layer potatoes, onion and chicken. Sprinkle with thyme and pepper. Add bay leaves. In small bowl, blend 1 cup water and seasoning packets from ramen noodles (reserve noodles); pour mixture over chicken and vegetables. Add remaining 2 1/2 cups water. Cover. Cook at low setting at least 7 hours or until vegetables and chicken are tender.

Wash hands. (Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F.) Remove and discard bay leaves. Break ramen noodles up, stir into crock pot. Cover, cook on high for 10 minutes or until noodles are tender, stirring gently once. Gently stir before serving to shred chicken and mix well.

Serve stew in large bowls with a salad, if desired. Be sure to refrigerate leftovers immediately.