Ingredients:
1 c reduced-sodium chicken broth
1/2 c water
1 sm stalk celery
1/2 tsp dried thyme leaves
1 dried bay leaf
2 turkey thighs (about 1.5 pounds) - or - chicken breasts
1 envelope alfredo sauce mix
1 can (10 3/4 oz) condensed cream of mushroom soup
1 pkg (9 oz) frozen chopped broccoli, thawed and drained
8 ounces uncooked rotini pasta
1/2 c grated Parmesan cheese
1. Pour broth and water into slow cooker. Add celery, thyme, and bay leaf. Top with turkey.
2. Cover and cook on low heat setting 6-8 hours. Remove turkey, celery and bay leaf; discard celery and bay leaf.
3. Increase heat setting to high. Mix sauce mix (dry) and soup; stir into slow cooker. Stir in broccoli. Cover and cook about 30 minutes or until thickened.
4. Cook pasta as directed on package. While pasta is cooking, remove turkey from bones and cut into pieces. Discard bones. (If using chicken breasts, use this time to shred with a fork)
5. Return turkey to slow cooker. Stir in pasta and cheese.
** Notes: I use chicken breasts and shred them. I also leave out the celery and don't always remember the cheese. **
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