Ingredients:
3 chicken leg quarters
1 tablespoon paprika
1 tablespoon salt
1 tablespoon pepper
6 roma stew-cut tomatoes
1 tablespoon garlic, chopped
1/2 box Pacific Natural Foods Cashew Carrot Ginger Soup
3 cups rainbow rotini pasta
1/2 bag frozen broccoli florets
1/4 teaspoon cayenne pepper
Parmesan cheese, grated
Directions:
Rub chicken with paprika, salt, and pepper.
Brown chicken and place in slow cooker.
Add tomatoes, garlic, and soup. Do not stir.
Sprinkle with cayenne pepper and cook on LOW for 6 hours.
Remove chicken and pull meat from bones.
Add chicken back to the slow cooker and let sit.
Meanwhile, cook pasta according to package directions. When the pasta is almost cooked, add the frozen broccoli for two minutes. Drain, and turn off slow cooker.
Scoop the pasta and broccoli into bowls, ladling the pulled chicken soup on top. Sprinkle with cheese and serve.
3 chicken leg quarters
1 tablespoon paprika
1 tablespoon salt
1 tablespoon pepper
6 roma stew-cut tomatoes
1 tablespoon garlic, chopped
1/2 box Pacific Natural Foods Cashew Carrot Ginger Soup
3 cups rainbow rotini pasta
1/2 bag frozen broccoli florets
1/4 teaspoon cayenne pepper
Parmesan cheese, grated
Directions:
Rub chicken with paprika, salt, and pepper.
Brown chicken and place in slow cooker.
Add tomatoes, garlic, and soup. Do not stir.
Sprinkle with cayenne pepper and cook on LOW for 6 hours.
Remove chicken and pull meat from bones.
Add chicken back to the slow cooker and let sit.
Meanwhile, cook pasta according to package directions. When the pasta is almost cooked, add the frozen broccoli for two minutes. Drain, and turn off slow cooker.
Scoop the pasta and broccoli into bowls, ladling the pulled chicken soup on top. Sprinkle with cheese and serve.