Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 8 cups chicken stock
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 ribs celery, diced
• 4 cloves garlic, minced
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 2 bay leaves
• 8 oz spaghetti, broken into thirds
• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp chopped fresh parsley

Instructions

1. Prepare the Chicken
   Season the chicken with salt and pepper to taste, then place it into the slow cooker.
2. Add Vegetables and Broth
   Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Season again lightly with salt and pepper if desired.
3. Slow Cook
   Cover and cook on low for 6–8 hours, until the chicken and vegetables are tender.
4. Shred the Chicken
   Remove the chicken from the slow cooker and shred it using two forks.
5. Add Pasta
   Return the shredded chicken to the pot along with the pasta. Cover and continue cooking on low for 30–40 minutes, or until the noodles are tender.
6. Finish and Serve
   Stir in lemon juice and parsley. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm and enjoy!

 Tips & Variations

• For richer flavor, use a mix of chicken thighs and breasts.
• Add a splash of white wine or a spoonful of “Better than Bouillon” for depth.
• For a gluten-free version, use gluten-free noodles or diced potatoes instead of spaghetti.
• Reduce the lemon juice to 1 tablespoon if you prefer a milder tang.

Nutrition