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- 1/2 cup water
- 1 tablespoon all-purpose flour
- 2 cups unsalted chicken stock such as Swanson
- 1/2 cup white wine or chicken stock
- 1/4 cup chopped fresh oregano we ended up using dried
- 1/4 cup drained capers
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper we left this out because the toddler was eating with us
- 8 garlic cloves chopped
- 1 ounce container diced tomatoes 28-oz., such as Pomì, I accidentally used only the 14.5can
- 1 pkg. cremini mushrooms quartered (the grocery store was out of these, so we just left them out), 8-oz.
- 8 bone-in chicken thighs skinned (about 3 lb.) (we only had three boneless ones left, it worked fine), 6-oz.
- 2 tablespoons extra-virgin olive oil
- 12 ounces uncooked spaghetti broken in half
- 5 ounces baby spinach
- 2 ounces Parmesan cheese grated (about 1/2 cup)
Ingredients
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- Combine 1/2 cup water and flour in your favorite crockpot, stirring with a whisk. (Note: You can also use corn starch, which we will do next time.)
- Stir in stock and next 8 ingredients (through mushrooms).
- Add chicken thighs to the stock mixture; submerge in liquid.
- Cover and cook on LOW 7 1/2 hours (ours cooked about 9).
- Remove chicken.
- Leave whole or chop if using boneless skinless. If using bone-in, wait for them to cool, then remove bones.
- Add oil and pasta to slow cooker sauce; cover and cook on HIGH 15 minutes or until pasta is done to your liking. (It took a little longer than 15 minutes for us.)
- Stir in spinach until wilted.
- Divide pasta mixture and top evenly with chicken. Sprinkle with Parmesan cheese.
My opinion:
I didn't expect the capers to add so much to the dish. It was the right amount of salt and sweet from the tomatoes. The pasta cooked perfectly. Next time, I will use the corn starch and reduce the amount of liquid a little for the initial cooking phase. If we need more to cook the pasta, I'll add more at that time. All in all a good, flavorful dish that is perfect for a weeknight.