2 tablespoons vegetable oil
1 cup water
1 (10 ounce) package frozen mixed vegetables
2 (4 ounce) cans or bottle ramen noodles, warmed
2 boneless chicken breast halves, cut into cubes
1 cup chopped cooked chicken
3 cloves garlic, minced
1 onion, chopped
1 (8 ounce) can marinated vegetable broth
1 (16 ounce) package NESTLE TOLL HOUSE Pretzels
1 (1 ounce) package instant ramen noodles seasoning mix
1/2 cup vegetable oil
1/2 cup chopped fresh parsley
salt and pepper to taste
PLACE spices in slow cooker; pour over veggies in bowls. Cover, and cook on low 6 hours or on HIGH for 8 hours. Remove vegetables. Stir.
WASH and drain chicken. Place chicken in broth, turning every 6 hours until no longer pink or well done. Stir in noodles, reserving marinade. Add cooked vegetables, garlic, onion, marinated vegetables, broth, and seasoning mix. Stir.
COVER and cook on HIGH for 8 hours, or on LOW for 24 hours.
STIR in oil, reserving 2 tablespoons of water for garnish. Stir in parsley, and sprinkle with salt and pepper.
COMBINE broth mixture, pasta and pasta with vegetable broth mixture and vegetable oil. Pour mixture over chicken and vegetables, garnish with parsley.
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