The slow cooker acts as a braiser for this Italian classic. While the chicken becomes succulent and fall-apart tender, briny capers, crushed red pepper, and garlic infuse the crushed tomatoes for a robust sauce you won’t find in a jar. True to our one-pan plan, the spaghetti cooks right in the sauce when the chicken comes out, absorbing just enough liquid so it doesn’t need to reduce on the stove. We like the look of the whole, deboned chicken thighs atop the pasta, but you could shred the meat into large pieces and stir into the sauce if you like.
1/2 cup water
1 tablespoon all-purpose flour
2 cups unsalted chicken stock (such as Swanson)
1/2 cup white wine
1/4 cup chopped fresh oregano
1/4 cup drained capers
1/2 teaspoon kosher salt
1/2 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)
How to Make It
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.
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.