Yes, I promised recipes and here's another (from March again). It's in the Weight Watchers Slow Cook It book and it's pretty darn good (and easy).
Classic Chicken Noodle Soup
2 (1/2 pound) bone in chicken breasts, skinned
1 onion, chopped
3 celery stalks, sliced
2 carrots, sliced
6 fresh parsley sprigs
2 garlic cloves, peeled
1 bay leaf
1T chopped fresh thyme or 1t dried
1/4t black pepper
2 32oz cartons low-sodium chicken broth (I used the fat free kind)
1 1/2C no-yolk egg noodles
1/4C chopped fresh dill
1. Combine first 10 ingredients (up until broth), in 5 - 6 quart slow cooker. Pour brother over all that stuff, cover and cook until chicken and vegies are tender (4 - 5 hours on high or 8 - 10 hours on low).
2. At end of cooking time, remove parsley, garlic and bay leaf. Transfer chicken to a plate and let stand for about 10 minutes (until you can handle it). Remove the meat from the bones and cut into bite size pieces (I just shred it using two forks).
3. Meanwhile, in a separate pot, cook the noodles.
4. Add chicken meat and noodles to the slow cooker. Cover and cook on high until chicken is hot again, about 5 minutes.
Serve sprinkled with fresh dill.