Ingredients
1
cup reduced-sodium chicken broth
1/2
cup water
1
small stalk celery
1/2
teaspoon dried thyme leaves
1
dried bay leaf
2
turkey thighs (about 1 1/2 pounds)
1
envelope (1 1/4 ounces) Alfredo sauce mix
1
can (10 3/4 ounces) condensed 98% fat-free cream of mushroom soup
1
package (9 ounces) frozen chopped broccoli, thawed and drained
8
ounces uncooked rotini pasta
1/2
cup grated Parmesan cheese
Preparation
Pour broth and water into 3 1/2- to 4-quart slow cooker. Add celery, thyme and bay leaf. Top with turkey.
Cover and cook on low heat setting 6 to 8 hours or until turkey is tender. Remove turkey, celery and bay leaf; discard celery and bay leaf.
Increase heat to high setting. Mix sauce mix (dry) and soup; stir into slow cooker. Stir in broccoli. Cover and cook about 30 minutes or until thickened.
Cook pasta as directed on package. While pasta is cooking, remove turkey meat from bones and cut into pieces; discard bones.
Return turkey to slow cooker. Stir in pasta and cheese.
