Slow-Cooker Chicken Cacciatore with Linguine

 


Ingredients

  • 2 1/2
    lb boneless skinless chicken thighs (about 12)
  • 1
    jar (4.5 oz) sliced mushrooms, drained
  • 2
    cans (6 oz each) Italian-style tomato paste
  • 1 3/4
    cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2
    cup white wine, if desired
  • 1 1/2
    teaspoons dried basil leaves
  • 1/2
    teaspoon salt
  • 1
    dried bay leaf
  • 12
    oz uncooked linguine
  • 1/4
    teaspoon dried thyme leaves
  • 1
    tablespoon cornstarch
  • Shredded Parmesan cheese, if desired

  • Steps

1 Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix.

    2 Cover; cook on Low heat setting 8 to 10 hours.

      3 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.

      4 Cover; cook 10 minutes longer, stirring frequently. Remove bay leaf before serving. Serve chicken and sauce over linguine. Sprinkle with cheese.

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