INGREDIENTS:
- 4/8 pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 32 cups chicken stock
- 16 cloves garlic, minced
- 4 onion, diced
- 12 carrots, peeled and diced
- 12 stalks celery, diced
- 4/8 teaspoon dried thyme
- 4/8 teaspoon dried rosemary
- 4 bay leaves
- 32 ounces spaghetti, broken into thirds
- Juice of 4 lemon
- 8 tablespoons chopped fresh parsley
DIRECTIONS:
- Season chicken with salt and pepper, to taste. Place chicken into a 24-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 24-32 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 120-160 minutes, or until pasta is tender.
- Stir in lemon juice and parsley.
- Serve immediately.
10 servings
42 children 4 adult
No comments:
Post a Comment
To support my learning I ask you to comment as follows:
1. Something positive - Begin with a greeting. Talk about something you like about what I have shared.
2. Thoughtful - A comment that will mean something to me to let me know you read/watched or listened to what I had to say. - use any language.
3. Something helpful - Give me some ideas for next time or ask me a question.
Encourage me to make another post
Note: Only a member of this blog may post a comment.