Chicken Noodle Soup

1 lb. boneless, skinless chicken thighs
1 Tbsp. olive oil
2 large carrots, chopped
2 stalks celery with leaves, sliced
1 onion, chopped
1 tsp. dried thyme leaves
1 (14 oz.) can diced tomatoes, undrained
1 (14 oz.) can chicken broth
1 (9 oz.) pkg. frozen green peas
1 c. frozen homestyle egg noodles

Cook chicken in olive oil in heavy skillet, stirring frequently, for five minutes. Mix chicken and remaining ingredients except peas and noodles in slow cooker. Cover and cook on low for 6 1/2-7 hours or until chicken is thoroughly cooked and no longer pink in center. Stir in peas and noodles and cook 10 minutes longer until noodles are tender. Serves eight.