Ingredients

The following ingredients have 6 Servings
  • 1/2 lb sliced baby portabella mushrooms
  • 1 onion (Halved and sliced)
  • 2.5 lb chicken thighs
  • 1.5 oz pkg garlic and herb sauce mix (or pesto mix or Italian dressing mix)
  • 1/2 teaspoon red pepper flakes
  • 29 oz Italian-style diced tomatoes ((2-14.5 oz cans) undrained)
  • 8 oz can tomato sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Cooked pasta (We used Cavatappi)
  • Shredded Cheese (Garnish)

Instruction

  • Put your mushrooms and onion in your crock pot
  • Place your chicken in your crock pot
  • Sprinkle your sauce mix and red pepper flakes evenly across your chicken and add in your tomatoes and tomato sauce.
  • Cover and cook on high for 4-5 hours, it is done when your chicken is cooked through and very tender
  • Take your chicken out, shred and keep warm
  • In a coffee cup, mix together your water and cornstarch until smooth
  • Pour into the juices in your crock pot and stir until combined well
  • Cover and cook on high for 20-30 minutes, until your mixture is thickened, stir once
  • Add your chicken back into your crock pot
  • Cover and cook an additional few minutes until everything is heated through.
  • Serve over pasta and top with cheese.