Slow Cooker Chicken Cacciatore

Nobody likes to worry about cooking dinner after getting home from work on Monday night.

The weekend was a non-stop whirlwind of activity.  Kids games, recitals, activities, parties, chores, and maybe some adult beverages have left you with no energy to plan a meal after your first day back at the grind of the work week.

Thankfully Cooking Light Magazine has come to the rescue with a YouTube video to guide us all through a “fix it and forget it” healthy and hearty weeknight meal that will bring the whole family to the table and make you look like a SUPERSTAR!

Slow Cooker Chicken Cacciatore

• 1/2 cup water
• 1 tablespoon all-purpose flour
• 2 cups unsalted chicken stock
• 1/2 cup white wine
• 1/4 cup chopped fresh oregano
• 1/4 cup drained capers
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 8 garlic cloves, chopped
• 1 (28-oz.) can diced tomatoes
• 1 (8-oz.) pkg. cremini mushrooms, quartered
• 8 (6-oz.) boneless-skinless chicken thighs
• 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)

1. Combine 1/2 cup water and flour in a 6-quart electric slow cooker, stirring with a whisk
2. Stir in stock and next 8 ingredients (through mushrooms)
3. Add chicken thighs to stock mixture; submerge in liquid
4. Cover and cook on LOW 7 1/2 hours
5. Remove chicken
6. Add oil and pasta to slow cooker
7. Cover and cook on HIGH 15 minutes or until pasta is done
8. Stir in spinach until wilted
9. Divide pasta mixture among 8 shallow bowls
10. Top evenly with chicken
11. Sprinkle with Parmesan cheese

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