1 1/4 lb boneless skinless chicken thighs, cut into 3/4-inch pieces (I used chicken breasts)
1 cup julienne carrots (1 1/2x1/4x1/4-inch pieces)
1/2 cup chopped celery (1 medium stalk)
1/2 cup chopped onion (1 medium)
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso® chicken broth (4 cups)
1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup (I used cream of chicken soup and added some sauteed garlic)
1 package (16 oz) gnocchi (not frozen)
1 package (9 oz) Green Giant® frozen baby sweet peas, thawed
In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
Cover; cook on Low heat setting 8 to 10 hours.
Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.
Duh....since we had to run out the door after dinner, I forgot to snap a pictures. Here is the picture from the Pillsbury site.