Slow cooker chicken cacciatore

By dhoffmanlatter

Ingredients

• 1/2 cup water
• 1 tablespoon all-purpose flour
• 2 cups unsalted chicken stock (such as Swanson)
• 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.) container diced tomatoes (such as Pomì)
• 1 (8-oz.) pkg. cremini mushrooms, quartered
• 8 (6-oz.) bone-in chicken thighs, skinned (about 3 lb.)
• 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)

Preparation

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). 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.