Mama Mia, Here's a Crockpot Italian dinner version of Chicken Cacciatore!
1 pkg. (1 lb 4 oz) bone-in skinless chicken thighs 1 jar ( 4.5 oz) sliced mushrooms, drained 1 can (6 oz.) Italian-style tomato paste 1 can ( 14 oz.) chicken broth 1/2 c. white wine, if desired 1 dried bay leaf 1/2 t. dried sage leaves 12 oz. uncooked spaghetti 1/4 t.dried thyme leaves 1 T. cornstarch Shredded Parmesan cheese, if desired
1. Place chicken in 3- to 4-quart slow cooker. Add remaining ingredients except spaghetti, thyme, cornstarch, and cheese.
2. Cover and cook on low heat for 8 to 10 hours.
3.About 15 minutes before serving, cook and drain spaghetti as directed on the package; keep warm.
4. Remove chicken from the cooker; keep warm. Stir thyme into sauce in cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in a small bowl; stir into remaining sauce in cooker. Cover and cook 10 minutes, stirring frequently. Remove bay leaf.
5. Serve chicken and sauce over spaghetti. Sprinkle with cheese.