INGREDIENTS

• Vegetable oil, about 2 tablespoons
• 4 to 6 chicken breast halves, or use 3 pounds chicken parts
• 6 slices of bacon
• 1/2 cup chopped onion
• Salt and pepper
• 1/2 teaspoon freshly ground pepper
• 1/4 cup chicken broth
• 8 ounces elbow macaroni or small shells, cooked
• 2 teaspoons dried parsley flakes, crumbled

PREPARATION

1. Brown chicken, a few pieces at a time in oil and drain. Fry bacon lightly in the same pan, remove, set aside and pour off all fat.
2. Place chicken and bacon in slow cooker; add onion, salt, pepper, and broth.
3. Cover and cook on low 7 to 8 hours, high 3 to 4 hours, or until chicken is tender.
4. Turn to high, add hot cooked macaroni and parsley flakes. Cook 15 minutes longer; taste and adjust seasonings if necessary.