3-4 boneless skinless chicken breasts OR chicken thighs
½cupwater
1tablespoonflour
115-ounce can diced tomatoes
½cupsliced mushrooms
½cupkalamata olives
¼cupcapers
1tablespoonminced garlic
1teaspoonsaltor to taste
¼teaspoonblack pepperor to taste
2teaspoonsItalian seasoning
8ouncesthin spaghetti noodles
2 ½cupschicken broth
2cupspacked fresh baby spinach
12ouncestomato paste (one 12-ounce can OR two 6-ounce cans)
Instructions
Lightly grease slow cooker. Add water to the slow cooker, then whisk in flour.
Arrange chicken in the slow cooker in a single layer, then top with tomatoes, mushrooms, olives, capers, capers, garlic, salt and pepper, Italian seasoning, and chicken broth. Cover and cook for 6-7 hours on low OR 3-4 hours on high.
Uncover slow cooker, add spaghetti noodles, spinach, and tomato paste, stir to combine. Cover and cook another 15-20 minutes. Stir again and serve topped with cracked black pepper, fresh thyme, and grated parmesan cheese if desired.
Video
Notes
Optional: grated parmesan cheese and fresh thyme for topping.