Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!
Slow Cooker Chicken and Pasta Soup
From Diana Rattray,
This soup is so easy to prepare and cook in your crockpot. Use the convenient packaged cooked diced chicken to make this recipe even faster.
3 cans (10 1/2 ounces each) condensed chicken broth
1 cup water
2 cups diced cooked chicken
1 can (14.5 ounces) diced tomatoes with juice
1 cup chopped onion
1/2 cup diced celery
1/2 teaspoon dried leaf basil
1 teaspoon dried parsley flakes
dash garlic powder
1/2 cup ditali or other small pasta shapes, about 2 to 3 ounces
1 cup frozen peas and carrots, thawed, or use mixed vegetables
In a 5 to 7-quart slow cooker, combine the chicken broth, water, cooked chicken, tomatoes, onion, celery, basil, parsley, and garlic powder. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are tender.
Cook the pasta in boiling salted water as directed on the package; add the frozen vegetables about 1 minute before the pasta is done.
Drain. Add the cooked pasta and vegetables to the slow cooker. Cover and continue cooking on LOW for 30 to 60 minutes.
Serves 4 to 6.