Let your slow cooker do the work to make this classic recipe that our test kitchen team has retested and improved! We read your reviews and made enhancements to the flavor and method. The end result is succulent chicken thighs in a richly flavored cacciatore sauce. Adding the pasta to the cooker for the last 30 minutes of cook time simplifies the process and allows the pasta to absorb all of the wonderful flavors. To make the recipe even easier, you can do steps 1 & 2 the night before to make dinner a breeze the next day (see Recipe Tips).
pound sliced mushrooms (about 5 cups)
large onion, chopped (about 2 cups)
large green pepper, cut into 2-inch-long strips (about 2 cups)
cloves garlic, minced
pounds boneless, skinless chicken thigh
cup all-purpose flour
tablespoons olive oil
cup dry red wine
cups Swanson® Chicken Broth or Swanson® Chicken Stock
jar (24 ounces) Prego® Traditional Italian Sauce
tablespoon Italian seasoning, crushed
ounces uncooked linguine, broken in half
Place the mushrooms, onion, pepper and garlic in a 6-quart slow cooker.
Season the chicken as desired. Coat the chicken with the flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in batches and cook for 10 minutes or until well browned on all sides. Remove the chicken to the cooker.
Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook until the wine is reduced by half. Stir in the broth. Pour the wine mixture into the cooker. Add the sauce and Italian seasoning.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Spoon off any fat. Stir the linguine into the cooker. Set the cooker to HIGH. Cover and cook for 30 minutes or until the linguine is tender.