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Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 8 cups chicken stock
- 4 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 tsp Italian seasoning
- 2 bay leaves
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 cup broccoli florets
- 8 ounces spaghetti, broken into thirds
- 1 lemon, juiced
- ¼ cup chopped fresh parsley
- salt and black pepper, to taste
Instructions
- Place the onion, garlic, carrots, celery, Italian seasoning, bay leaves and chicken in a slow cooker.
- Season to taste with salt and black peeper.
- Add in the chicken stock and stir to combine.
- Cover with a lid and cook on low for 5 ½ -6 hours.
- Remove the chicken from the slow cooker and shred it with 2 forks.
- Return the chicken to the slow cooker.
- Stir in the broccoli florets, red and green bell pepper and pasta.
- Cover and cook on low for 30 – 40 minutes or until pasta is tender.
- Stir in lemon juice and parsley.
- Taste and season with salt and pepper as needed.
- Serve warm.
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