Chicken Cacciatore with Linguine (Crockpot)

By ctaubenheim

NOTE: Add more pepper & salt
I use fresh button mushrooms - might want to use large
mushrooms & cut into strips
I sautéed the mushrooms in butter before putting in pot

Ingredients

• 2 1/2 lb boneless skinless chicken thighs (about 12)
• 1 jar (4.5oz) sliced mushrooms, drained
• 2 cans (6oz) Italian style tomato paste
• 1 3/4 cups no salt chicken stock (from 32oz carton)
• 1/2 cup white wine, if desired
• 1 1/2 tsp dried basil leaves
• 1/2 tsp salt
• 1 dried bay leaf
• 12 oz uncooked lintguine
• 1/4 tsp dried thyme leaves
• 1 Tbsp cornstarch
• Shredded Parmesan Cheese, if desired

Preparation

Step 1

Spray 3 - 4 qt. slow cooker with cooking spray. Place chicken in cooker. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix. Cover, cook on LOW heat setting 8 to 10 hours. About 15 minutes before serving; cook and drain linguine as directed on package. Remove chicken from slow cooker; cover to keep warm. Stir thyme into sauce in cooker. Increase heat setting to HIGH. In small bowl, mix 1/4 cup sauce from cooker and the cornstarch until smooth; stir into remaining sauce in cooker. Cover; cook 10 minutes longer, stirring frequently. Remove bay leaf from serving. Serve chicken and sauce over linguine. Sprinkle with cheese.