Chicken thighs – not sure of the pounds. I buy these in bulk in then separate them in gallon freezer bags.
Kosher salt and freshly ground black pepper, to taste
2 Cans of chicken broth
2 Cans of Water – measured by chicken broth can
Garlic cloves – the original recipe called for 4-6 cloves, but I had some prebought in oil. Mincing garlic isn’t my favorite thing to do.
1 onion, diced – for this recipe it called for one, but I had a very large one and only used half.
3 carrots, peeled and diced
4 stalks celery, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
8 ounces spaghetti, broken into thirds
Juice of 1 lemon – optional
2 tablespoons chopped fresh parsley – optional I didn’t use them
Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; chicken thighs. (The chicken was frozen, but it’s fine to put it in the slow cooker frozen. This is what I did.) Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred.
The original recipe said to stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender. I cooked the pasta separate. That’s just me cooking.