 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | pound, raw | chicken breast, boneless, skinless | 1 1/3 | cups | chicken broth or stock | 1 1/4 | medium | Carrots, raw | 1/3 | cup, strips | celery | 1/2 | large | Onion, chopped | 3/4 | small | Peppers, sweet, red, raw, diced | 9 1/2 | leaves | Spinach frozen | 2/3 | can (10.75 oz) | cream of chicken soup, 98% fat free | 2 1/3 | ounces | Thin spaghetti, whole-wheat, dry broken into 2 inch pieces | 1/3 | tablespoon | kosher salt | 1/3 | tablespoon | black pepper, ground | 1 1/3 | tablespoons | garlic powder | 2/3 | ounce | salsa medium |
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Steps
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Sequence
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Step
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| | 1 | Chop all vegetables into 1/2" pieces | | 2 | Cut chicken into large bite sized pieces | | 3 | place chicken, veggies, salsa, and chicken broth in slow cooker with salt and garlic powder. Stir well. | | 4 | Set slow cooker on high for 7.5 hours. | | 5 | after 7.5 hours add the noodles and black pepper. Stir well so noodles don''t clump. Cook on high another 30 minutes. | | 6 | Add the cream of chicken soup and the frozen spinach. Cook on low another 30 minutes. | | 7 | Turn off slow cooker, give everything a good stir and let it cool ten minutes. |
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