It’s week three of our Crocktober event. Are you loving the recipes? I know I drool every time I see what my fellow bloggers have created. This week I prepared a Slow-Cooker Chicken and Pasta Soup recipe. It was so easy. It was cozy and tasty. My family scarfed it down. This was my first time cooking pasta in a slow cooker and I must confess I was a bit skeptical. I was worried it wouldn’t cook thoroughly. Of course, the little stars I purchased cooked in no time at all and I was left with a one pot meal. Easy clean-up, my favorite!


- 6 boneless, skinless chicken thighs (about 2 pounds)
- 4 carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1/2-inch pieces
- 1 medium onion, halved
- 4 garlic cloves, smashed
- 2 bay leaves
- kosher salt and black pepper
- 2 TBSP chicken bouillon
- 1/2 cup small pasta
- 1/4 cup chopped fresh flat-leaf parsley
- In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, chicken bouillon, 1 teaspoon salt, and ¼ teaspoon pepper.
- Cook, covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours.
- Twenty minutes before serving, transfer the chicken to a bowl. Remove and discard the bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta to the slow cooker, cover, and cook until tender, 15 to 18 minutes.
- Meanwhile, shred the chicken. When the pasta is cooked, stir the chicken into the soup along with the parsley.

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