Author Notes
This recipe is perfect for a cold winter lunch or dinner. It's easy to make and it's healthy. Low sodium and low fat. Check out SoulfulSouth.com for more recipes like it. —Alchemist
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Ingredients
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3
celery stalks, chopped
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3
carrots, chopped
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1
medium sized onion, chopped
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3
garlic cloves, chopped
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1 1/2 pounds
chicken, bone-in, skin removed
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6 cups
water
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1 teaspoon
salt
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1 teaspoon
black pepper
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8 ounces
spaghetti noodles, cut in half
Directions
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In a 5 liter slow cooker, add the celery, carrots, onion, garlic cloves and chicken. Cover with water and mix in salt and black pepper. Cover and cook on low for at least 8 hours.
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After 8 hours, strain the slow cooker liquid into a large pot. REMEMBER TO SAVE THE CHICKEN AND VEGETABLES in the slow cooker. Bring the liquid to a boil and stir in spaghetti noodles. Simmer for 10 minutes.
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While the pasta is simmering, remove the chicken from the slow cooker. Use two forks to pull the chicken apart.
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Pour the spaghetti noodles and liquid back into the slow cooker. Mix the pasta, chicken and vegetables.
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Serve
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