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10 minutes
10 hours 10 minutes
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup diced carrots (about 2 medium)
- 1/2 cup finely chopped onion (1 medium)
- 1/2 cup halved pitted ripe olives
- 2 cloves garlic, finely chopped
- 1 carton (32 ounces) Progresso™ chicken broth
- 1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained
- 1/2 cup uncooked small shell pasta
- Combine all ingredients, excluding the pasta, in a 3 1/2- to 4-quart slow cooker.
- Slow cook on Low for 8-10 hours, covered.
- 30 minutes before serving, gently fold in the pasta, then turn up the heat to High. Cover and simmer for 20 to 30 minutes until the pasta reaches the desired tenderness.
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