• 1 1/2 pounds boneless, skinless chicken breasts

• Kosher salt and freshly ground black pepper, to taste

• 8 cups chicken stock

• 4 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• 2 bay leaves

• 8 ounces spaghetti, broken into thirds

• Juice of 1 lemon

• 2 tablespoons chopped fresh parsley


• 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 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.

• Serve immediately.

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