1 (10 ounce) package frozen corn
1 (2 pound) yellow squash
1 (4 ounce) can diced tomatoes with green chile peppers
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 tablespoon red pepper flakes
6 skinless, boneless chicken breast halves
1 large egg, beaten
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, combine corn, squash, tomato, onion, bell pepper, garlic, ginger, red pepper flakes, chicken and egg. Mix well.
Heat oil in a skillet or wok over medium heat. Add bouillon cubes; simmer for 5 minutes. Pour into a slow cooker or slow cooker and stir.
Cover and cook for 4 hours and add pasta, broccoli and onions. Cover and cook another hour.