In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 5 minutes, or until it is just barely done and the edges are light golden brown, stirring frequently. Drain. Transfer to a 3- to 4-quart slow cooker.
Stir in the broth, water, celery, carrot, onion, zucchini, garlic, basil, oregano, pepper, and red pepper flakes. Cook, covered, on low for 7 to 8 hours or on high for 3 to 4 hours.
If using the low setting, turn the slow cooker to high about 30 minutes before serving time. Cook, covered, on high for 15 minutes.
Stir in the pasta. Cook, covered, on high for 15 minutes, or until the pasta is tender. Stir in the parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1252g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 702 (47%)|
|Amt Per Serving||% DV|
|Total Fat 78g||104 %|
|Saturated Fat 46.7g||234 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 358.1mg||110 %|
|Sodium 1156.3mg||40 %|
|Potassium 3453.4mg||91 %|
|Total Carbohydrate 104.7g||31 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 103.8g|
|Protein 95.5g||136 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1494
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!