1 12oz can chicken stock
2 c water1 large chicken breast
1 chayote - peeled and sliced
1 medium onion - sliced
3 carrots - chopped into chunks
1 tbsp fresh ginger
1 tbsp dry thyme
1 tbsp dry parsley
2-3 c uncooked elbow pasta
salt
pepper
note: to avoid the sticky reside while peeling the chayote, wear rubber gloves or use a plastic bag to cover your hand. Then wash off with cold water.Place all ingredients in the slow cooker and set it on low it will be ready in 5-6 hours.Just before serving, remove the chicken and cut to chunks or shred into pieces. Then replace back into the pot.
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