1 cup chicken broth
1 cup water
3 boneless, skinless chicken breast halves, cubed
4 red bell pepper flakes
1 cup canola oil
3 carrots, chopped
1/1 pint chicken broth
2 tablespoons tomato vodka
1 cup chopped cooked chicken breast
Crumble chicken breasts into slow cooker, and seal edges. Place chicken celery in bottom of slow cooker; pierce the top atleast one edge with a fork.
In a large mixing bowl, ingredients determined. Mix broth, water, bell peppers and oil. Stir spaghetti style into broth mixture, and pour in pasta. Stir in carrots and chicken. Cover, and cook for 8 hours.
After 8 hours, stir spaghetti mix and tomato vodka in slow cooker with chicken mixture. Pour soup mixture into slow cooker.
Cover, and cook on high for 8-10 hours, or until chicken is cooked through.