|Stewing chicken||1 , cut up|
|Onion||1 Medium, chopped|
|Freshly ground pepper||1⁄2 Teaspoon|
|Water||4 Cup (64 tbs)|
|Elbow macaroni||8 Ounce, cooked (1 Package)|
|Parsley flakes||1 Tablespoon, crumbled|
1 Trim fat from chicken; melt fat in a large skillet or an electric slow cooker with a browning unit.Brown chicken, a few pieces at a time in fat; drain.
2 Fry bacon lightly in same pan; remove and set aside; pour off all fat.
3 Place chicken and bacon in slow cooker; add onion, salt, pepper and water; cover cooker.
4 Cook on low (190° to 200°) 10 hours, or on high (290° to 300° 5 hours, or until chicken is tender.
5 Turn heat control to high (290° to 300°); add macaroni and parsley flakes. Cook 10 minutes; taste and season with additional salt and pepper, if you wish.