Ingredients
To Prep Ahead:
- 6 boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon thyme leaves
- 2 bay leaves
- 2 carrots peeled and chopped
- 1 onion chopped
- 2 stalks of celery chopped
- 3 inches ginger peeled and cut into 1/4 inch rounds
- 4 cloves garlic minced
- 1 tablespoon sesame oil
Add to Slow Cooker:
- 6 cups stock
Minutes Before Serving:
- 2 cups uncooked rotini
Right Before Serving:
- 3 tablespoons lemon juice or the juice of 1 lemon
- 2 tablespoons soy sauce
- parsley or green onions
Instructions
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To cook right away:Combine all ingredients listed under “to prep ahead” as well as the chicken stock in the base of a 5 quart slow cooker.
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Cook on low for 8 hours or high for 4 hours.
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Add the rotini, turn up to high, and cook for 30 more minutes.
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Stir in the lemon juice and soy sauce.
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Remove the ginger slices before serving, and garnish with parsley or green onions.
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To Assemble & Freeze Ahead:Combine all ingredients listed under “To Prep Ahead” in a gallon-sized freezer bag. Label and freeze for up to 3 months.
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Thaw completely before dumping bag contents into the slow cooker with the chicken stock and cooking as indicated above.
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