Note: Thyme and basil work together as herbs very well.
–6 chicken tenderloins or breast strips
–thyme, basil (bottled, one-half teaspoon each)
–shredded carrots (packaged, 1 handful)
–sweet onion (one-half, sliced)
–garlic (minced, bottled, 1 tablespoon)
–pasta (bowtie, 1 cup)
–chicken broth (low sodium, non-fat)
–salt and pepper
1 – Place the sliced onion in the bottom of a slow cooker. Then add shredded carrots. Place chicken on top. Season with salt, pepper, thyme, basil, and garlic, and olive oil. Add chicken broth until the chicken is almost submerged. Cook on low setting for 5 hours.
2 – Place 1 cup of pasta in the cooker. Cook for one-half hour (for al dente pasta, 20 minutes) more, for a total of 5 and one-half hours. (Cooking times may vary with the brand and model of your slow cooker.)
3 – Serve the chicken pasta and vegetables hot.
–chicken adapted from the Magical Slow Cooker (web).