Slow Cooker Chicken and Gnocchi Soup

SLOW COOKER CHICKEN AND GNOCCHI SOUP

1 1/4 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
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 tsp. dried thyme leaves
1 carton (32 oz.) chicken broth (4 cups)
1 can (10 3/4 oz.) condensed cream of mushroom with roasted garlic soup
1 pkg. (16 oz.) gnocchi (not frozen)
1 pkg. (9 oz.) 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. Makes 6 servings.