Recipe

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• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 cup frozen pearl onions
• 2 stalks celery , cut into 1-inch pieces
• 3 whole chicken legs, skinned ( drumstick and thighs)
• 2 garlic cloves, minced
• 1/2 tsp dried thyme, crushed
• 1/2 tsp dried sage, crushed
• 1/2 tsp salt (to taste)
• 1/4 tsp ground black pepper (to taste)
• 2 (14 oz) cans chicken broth
• 1/4 cup dry sherry
• 1 (12 oz) package frozen egg noodles
• 3/4 cup frozen peas
• 4 -5 fresh sage leaves

• 1 In a 5-6 quart slow cooker, combine carrots, parsnips, onions, and celery.
• 2 Add chicken, garlic, thyme, sage, salt, and pepper.
• 3 Pour broth and sherry over chicken mixture in cooker.
• 4 Cover; cook on LOW for 7 hours or on HIGH for 3 hours.
• 5 Stir in noodles; increase setting to HIGH.
• 6 Cover and cook for 1 to 1 1/2 hours more until noodles are tender.
• 7 Transfer chicken to a cutting board.
• 8 Using two forks, coarsely shred chicken; discard bones.
• 9 Return chicken to slow cooker.
• 10 Turn off cooker; stir in peas; cover and let stand for 5 minutes.
• 11 Garnish with fresh sage leaves.