This dish is a great way to use less-than-perfect summer tomatoes. A Parmesan cheese rind makes the chunky sauce extra savory and delicious.

Recipe by Southern Living August 2017

Gallery

Photographer: Greg Dupree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, garlic, onion, tomato paste, Parmesan rind, and basil stems in a 5- to 6-quart slow cooker.

    Advertisement
  • Sprinkle chicken thighs evenly with pepper and 1 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken to skillet, and cook until golden brown, about 2 minutes per side. Transfer to slow cooker, and nestle into tomato mixture. Cover and cook on LOW until tomatoes have broken down and chicken is very tender and done, 2 to 3 hours.

  • Transfer chicken to a cutting board to cool slightly. Remove and discard basil stems and Parmesan rind from slow cooker. Stir in remaining 1 teaspoon salt. Process mixture using an immersion blender until mostly smooth, about 30 seconds. Shred chicken into 1-inch pieces, and stir into slow cooker.

  • Toss pasta with tomato-chicken mixture, and divide evenly among 6 bowls. Top with basil leaves and grated Parmesan.

Advertisement
Advertisement