(see Herb Roasted Chicken  for slow cooking leftovers for the base)

2 sweet potatoes, peeled and cut into small chunks

1 cup broccoli florets

1 medium yellow onion, peeled and diced

2 tsp gluten free chicken bouillon granules (I used a veggie bouillon cube)

1 Tbsp plus 1 tsp balsamic vinegar

1 tsp kosher salt, plus more to tasted

1/3 package uncooked gluten-free spaghetti noodles (my favorite is Tinkyada or Ancient Harvest)

1 large handful of baby spinach leaves (optional)


Prepare the chicken broth as directed in the Herb Roasted Chicken Recipe.

When the broth is cool enough to handle, fish out the chicken bones and any excess skin. Add the sweet potatoes, broccoli and onions. Stir in the bouillon and vinegar. Add salt to taste. Cover and cook on low 7-8 hours or until the sweet potatoes are tender and the onion is translucent.

Broth: from the Herb Roasted Chicken recipe, place leftover chicken and bones in the cooker and add 6 cups of water. Cook on low 10-12 hours. In the morning, unplug the slow cooker and remove the stoneware from the cooking base. Let cool until the food is cool enough to handle.

Lesson Learned: Next time, I won’t place the backbone in the pot. Too many small bones to fish out.

adapted from Stephanie O’dea.com