Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

While the chicken becomes fall-apart tender, briny capers, crushed red pepper, and garlic infuse the tomatoes for a robust marinara sauce.

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

10 mins
8 hrs 10 mins
Serves 8 (serving size: about 1 cup pasta mixture, 1 chicken thigh, and 1 tbsp. cheese)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

490 calories; fat 13.2g; saturated fat 3.6g; mono fat 5.8g; poly fat 2.3g; protein 44g; carbohydrates 43g; fiber 4g; cholesterol 166mg; iron 4mg; sodium 569mg; calcium 121mg; sugars 2g.