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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound, raw | chicken breast, boneless, skinless | 4 | cups | chicken broth or stock | 3 | large (7-1/4" to 8-1/2" long) | Carrots, raw | 2 | stalks large (11"-12" long) | celery | 2 | medium (2-1/2" dia) | Onion, chopped | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | Peppers, sweet, red, raw, diced | 1 | package (10 oz) | Spinach frozen | 2 | cans (10.75 oz) | cream of chicken soup, 98% fat free | 7 | ounces | Thin spaghetti, whole-wheat, dry broken into 2 inch pieces | 1 | tablespoon | kosher salt | 1 | tablespoon | black pepper, ground | 4 | tablespoons | garlic powder | 2 | ounces | 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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