I served this with Zoodles (zucchini noodles) that I made on the smallest setting of my Paderno Spiral Vegetable Slicer.
Slow Cooker Chicken Cacciatore Pasta Sauce
1. Microwave 8 ounces sliced white mushrooms, 1 cup chopped onion, 2 Tablespoons tomato paste,
1 Tablespoon olive oil, 1 Tablespoon minced garlic, and 1/2 teaspoon herbes de Provence in bowl, stirring occasionally, until vegetables are softened, about 5 minutes. Drain vegetable mixture and transfer to slow cooker.
2. Stir 1 28-ounce can tomato puree, 1/4 ounce dried porcini mushrooms (rinsed and minced),
1 teaspoon salt, and 1/2 teaspoon pepper into slow cooker. Season 1 1/2 pounds boneless, skinless chicken thighs with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender,
4 to 5 hours on low.
3. Let sauce settle for 5 minutes, then use a large spoon to skim excess fat from surface. Break chicken into 1-inch pieces with tongs. Before serving with pasta or Zoodles, stir in 1/4 cup chopped fresh parsley and season with salt and pepper to taste.
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| The Paderno Spiral Vegetable Slicer |