Slow Cooker Italian Chicken-Pasta Soup

 

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

• 1 Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
• 2 Cover and cook on Low heat setting 8 to 10 hours.
• 3 About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.