1. Rinse chicken and pat dry. Cut each thigh into 4 pieces and place on plate. Mix seasonings and sprinkle over chicken.
2. Place broth, tomatoes, carrots and onion slices in slow cooker. Stir in seasoned chicken; cover.
3. Cook 8 hours on LOW or 4 hours on HIGH.
4. Stir in noodles and peas; cover. Cook 15 to 20 minutes on HIGH or until noodles are tender but still firm. Let stand 10 to 15 minutes before serving to allow noodles to absorb the broth.
Test Kitchen Tip: Six large bone-in chicken thighs (about 2 1/2 pounds) will yield about 1 1/2 pounds when skinned and boned.
Slow Cooker Tip: For best results, do not remove cover during cooking.