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  • 6servings
  • 610minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

  2. 1 cup diced carrots (about 2 medium)

  3. 1/2 cup finely chopped onion (1 medium)

  4. 1/2 cup halved pitted ripe olives

  5. 2 cloves garlic, finely chopped

  6. 1 carton (32 ounces) Progresso® chicken broth

  7. 1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained

  8. 1/2 cup uncooked small shell pasta

Instructions Jump to Ingredients ↑

  1. Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.

  2. Cover and cook on Low heat setting 8 to 10 hours.

  3. About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.

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