Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks.
Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in lemon juice and parsley.
|Serving Size: 1 (4816g)|
|Recipe Makes: 1|
|Calories from Fat: 494 (23%)|
|Amt Per Serving||% DV|
|Total Fat 54.8g||73 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 509.8mg||157 %|
|Sodium 5940.9mg||205 %|
|Potassium 5928.6mg||156 %|
|Total Carbohydrate 145.4g||43 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 144.1g|
|Protein 255.2g||365 %|
Powered by: USDA Nutrition Database
Calories per serving: 2169
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