Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This easy to make recipe is full of flavor and sure to fill even the biggest hunger.

Recipe Summary

cook:
8 hrs 19 mins
total:
8 hrs 34 mins
prep:
15 mins
Servings:
6
Yield:
6 main-dish servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove skin from chicken thighs; place in a slow cooker with tomatoes, chicken broth, mushrooms, and thyme.

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  • Cover slow cooker and cook on Low for 8 hours.

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.

  • Combine Parmesan cheese and Romano cheese together in a bowl. Scoop 1 cup of tomato mixture from slow cooker and stir in cornstarch. Pour cornstarch mixture back into slow cooker and stir well to combine. Cover and cook for 10 minutes, stirring occasionally. Turn slow cooker off. Stir in cooked penne and top with cheese mixture.

Nutrition Facts

527 calories; protein 38.9g; carbohydrates 49.1g; fat 19g; cholesterol 104mg; sodium 1013.6mg. Full Nutrition
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