Ingredients
Ingredient Checklist
½ cup water
1 tablespoon all-purpose flour
2 cups unsalted chicken stock (such as Swanson)
½ cup white wine
¼ cup chopped fresh oregano
¼ cup drained capers
½ teaspoon kosher salt
½ teaspoon crushed red pepper
8 garlic cloves, chopped
1 (28-oz.) container diced tomatoes (such as Pomì)
1 (8-oz.) pkg. cremini mushrooms, quartered
8 (6-oz.) bone-in chicken thighs, skinned (about 3 lb.)
2 tablespoons extra-virgin olive oil
12 ounces uncooked spaghetti, broken in half
5 ounces baby spinach
2 ounces Parmesan cheese, grated (about 1/2 cup)
Directions
Step 1
Combine 1/2 cup water and flour in a 6-quart electric slow cooker, stirring with a whisk. Stir in stock and next 8 ingredients (through mushrooms). Add chicken thighs to stock mixture; submerge in liquid. Cover and cook on LOW 7 1/2 hours. Remove chicken. When cool enough to handle, remove bones from chicken; discard bones.
Step 2
Add oil and pasta to slow cooker; cover and cook on HIGH 15 minutes or until pasta is done. Stir in spinach until wilted. Divide pasta mixture among 8 shallow bowls; top evenly with chicken. Sprinkle with Parmesan cheese. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
