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1
Place garlic cloves and chopped celery in the bottom of a 5-6 quart slow cooker pot.
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2
Heat oil in a large nonstick pan over medium high heat.
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3
Brown chicken on each side.
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4
Dont over crowd the panyoull probably need to do this in batches.
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5
Once chicken is browned, place it on top of the garlic and celery.
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6
Finely mince fresh herbs.
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7
In a small bowl, whisk together wine, lemon juice, vermouth, fresh herbs, salt, pepper, and red pepper flakes.
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8
Pour mixture over top of the chicken.
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9
Cook on low for 3-4 hours, or until juices run clear.
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10
Carefully remove chicken from the pot and shred as much as possible, removing bones.
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11
Set chicken aside and discard the bones.
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12
Bring a pot of water to a boil.
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13
Cook pasta as instructed on package.
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14
Remove pot from heat and drain the noodles.
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15
Add pasta to the slow cooker and toss it in the cooking liquid.
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16
Serve pasta topped with shredded chicken and cloves of garlic.
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17
You can usually find Jerusalem artichoke noodles/linguine in the pasta aisle with the specialty pastas.
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18
It lends a nice, warm, nutty flavor that meshes well with the garlic.
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19
If you cant find them, everyday linguine will do the job just fine.
