°About 2 pounds of chicken breast
°48 ounces chicken broth, then add some water
°Cut 1/2 red onion
°Spoon of chopped garlic
°A handful of egg noodles
°3 cubes chicken boilon
°Salt and pepper to taste (I’m heavy hands with pepper)
I’ve seen discussions here about burning meat before putting it in crockery. I’m not doing it because I did this time to give it a spiral. I seasoned the chicken with salt and pepper, and then I burned both sides.
I’ve been through everything in pottery except pasta and parsley. I cooked low for 8 hours. At 7.5 hours I ripped the chicken and put it back in the pasta, when the pasta almost ended, I put the parsley.