• Cooking Time: 7-10 hours
  • Servings: 6-8
  • Preparation Time: 20


After some research and a little creativity, I developed this little gem.


  • In the pot:
  • 3 lbs. (6-8) bone-in chicken thighs, skin removed
  • 14 oz. can diced tomatoes with Italian seasoning
  • 6 oz. can tomato paste
  • 1 cup chicken broth
  • 1 onion, sliced
  • 4 cloves garlic, minced or 4 tsp jarred minced garlic
  • 1 green bell pepper, chopped
  • 1 cup sliced mushrooms
  • 1/2 cup dry red wine (I use Pinot Noir)
  • 1 tsp. dried Italian seasoning
  • 2 bay leaves
  • 1/2 tsp. Celery Powder
  • 1/8 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 cup white sugar
  • Thickening:
  • 2 Tbsp. cornstarch
  • 3 Tbsp. water
  • Pasta:
  • Farfalle


  • Place all ingredients in slow cooker in no particular order except pasta, cornstarch, water and sugar. Cover and cook on low 6-8 hours (chicken will fall apart). It will not look like alot of liquid at first, but after cooking for a few hours, the juices from the chicken will change that. Don't add more liquid than the recipe calls for.
  • 2 hours before serving add sugar and stir.
  • 20 minutes before serving, stir in well blended cornstarch/water mixture. Make pasta according to directions on package.
  • Place a few pieces of chicken on a bed of pasta, and spoon desired amount of sauce over chicken and pasta. Sprinkle w/ Fresh Parmesan and enjoy!
  • This dish is very low in fat and sodium, and can be adjusted by using less salt, brown rice or whole grain pasta.

Categories: Misc. One Dish 
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