Step 1

Prep the vegetables by slicing the carrots and celery.

Step 2

Dice the onion.

Step 3

Mince the fresh garlic.

Step 4

Begin by placing the chicken, onion, carrots, celery, garlic, and jalapeno into an 8-quart slow cooker.

Step 5

Sprinkle in the salt, pepper, red pepper flakes, oregano, cumin, black pepper, paprika, cayenne pepper, and bay leaf.

Step 6

Gently pour the chicken broth over the ingredients, stirring to combine.

Step 7

Cover with the lid and set to cook on high for 2 to 3 hours, or on low for 4 to 5 hours, until the chicken reaches an internal temperature of 165°F.

Step 8

Carefully remove the chicken, let it rest for 5 minutes, then shred it into bite-sized pieces before returning it to the slow cooker. Add the pasta, stirring well, and continue cooking for an additional 30 to 60 minutes, or until the pasta is tender.

Step 9

Serve hot, accompanied by bread or crackers, and consider adding a few drops of hot sauce to each bowl for extra heat.

Step 10

Makes 8+ servings.