Ingredients
- 1/2 cup water
- 1 tablespoon all-purpose flour
- 2 cups chicken stock (low sodium)
- 1/2 cup white wine
- 1/4 cup chopped fresh oregano
- 1/4 cup drained capers (add more if you like them, I do!)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 8 garlic cloves, chopped
- 28 ounces diced tomatoes (such as Pomì) (1 can)
- 8 ounces cremini mushrooms, quartered (1 package)
- 48 ounces bone-in chicken thighs, skinned (about 3 lb.)
- 2 tablespoons extra-virgin olive oil
- 12 ounces uncooked spaghetti, broken in half
- 8 ounces baby spinach
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
How to Make
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Step 1: 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).
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Step 2: Add chicken thighs to stock mixture; submerge in liquid. Cover and cook on low 6 hours. Remove chicken. When cool enough to handle, remove bones from chicken; discard bones.
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Step 3: Add oil and pasta to slow cooker; cover and cook on HIGH 30 minutes or until pasta is done. Stir in spinach until wilted, about 5 minutes.
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Step 4: Divide pasta mixture among 8 shallow bowls; top evenly with chicken. Sprinkle with Parmesan cheese.
We hope you enjoy this recipe!
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