3 to 4 pounds boneless skinless chicken breasts
1 large yellow onion, diced finely
4 stalks celery, diced finely
2 medium carrots, diced finely
2 red bell peppers, chopped
2 large white potatoes, skin removed and diced
1 can diced tomatoes
1/4 cup chopped fresh parsley
4 cloves garlic,minced
1 tablespoon sea salt
1 teaspoon ground black pepper
8 ounces ditalini pasta
Combine chicken breasts, vegetables, diced tomatoes, about 8 cups of water , or just enough to cover everything by about an inch, chopped parsley, garlic, salt and pepper in slow cooker.
Cover and cook on LOW for 4 to 6 hours, until chicken is fully cooked.
Remove chicken breasts from the slow cooker and shred.
Gently mash the vegetables in the soup about 3 to 4 times.
Prepare ditalini pasta according to package instructions and drain.
Add shredded chicken and cooked pasta to the slow cooker and stir.
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I've printed this one out and will be making it next week. We have a cool front coming. It's going to get down to 51 degrees. brrrrr. 
Thanks for sharing. 
