Ingredients

The following ingredients have 8 Servings
  • 2 large carrots (diced)
  • 2 large celery stalks (diced)
  • 1 medium onion (diced)
  • 3 large garlic cloves (minced)
  • 15 oz can tomato sauce (low sodium)
  • 3 cups water
  • 2 tsp dried oregano or basil
  • 1 tsp salt
  • Ground black pepper (to taste)
  • 3.5 lbs chicken thighs (skinless (bone in or out)*)
  • 10 oz spaghetti (whole wheat)
  • 1/3 cup parsley (dill or scallions, chopped)
  • 1/3 cup Parmesan cheese (grated (optional))

Instruction

  • In large slow cooker, add carrots, celery, onion, garlic, tomato sauce, water, oregano, salt, black pepper and stir.
  • Add chicken and make sure it's covered with sauce.
  • Cover and cook on Low for 8 - 10 hours.
  • Remove chicken from the slow cooker and shred into pieces using 2 forks, discarding bones if necessary. Switch slow cooker to High and place chicken back.
  • Add uncooked spaghetti and let the bottom part of pasta soften for a few minutes. Then you can push it all in the slow cooker. Alternatively, you could brake noodles in half to fit all in right away. Give a few stirs to separate the noodles and mix with sauce.
  • Cover and cook for about 30 minutes (less amount for GF pasta, especially brown rice) or until pasta is cooked.
  • Sprinkle with parsley and cheese, serve hot.