Ingredients
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1/2 cup water
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1 tablespoon all-purpose flour
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2 cups unsalted chicken stock (such as Swanson)
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1/2 cup white wine
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1/4 cup chopped fresh oregano
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1/4 cup drained capers
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1/2 teaspoon kosher salt
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1/2 teaspoon crushed red pepper
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8 garlic cloves, chopped
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1 (28-oz.) container diced tomatoes (such as Pomì)
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1 (8-oz.) pkg. cremini mushrooms, quartered
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8 (6-oz.) bone-in chicken thighs, skinned (about 3 lb.)
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2 tablespoons extra-virgin olive oil
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12 ounces uncooked spaghetti, broken in half
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5 ounces baby spinach
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2 ounces Parmesan cheese, grated (about 1/2 cup)
How to Make It
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Combine 1/2 cup water and flour in a 6-quart electric slow cooker, stirring with a whisk. Stir in stock and next 8 ingredients (through mushrooms). Add chicken thighs to stock mixture; submerge in liquid. Cover and cook on LOW 7 1/2 hours. Remove chicken. When cool enough to handle, remove bones from chicken; discard bones.
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Add oil and pasta to slow cooker; cover and cook on HIGH 15 minutes or until pasta is done. Stir in spinach until wilted. Divide pasta mixture among 8 shallow bowls; top evenly with chicken. Sprinkle with Parmesan cheese.
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