Slow Cooker Chicken Cacciatore with Pasta

Farfalle pasta swimming in a juicy sauce with tender, fall-off-the-bone cacciatore chicken. Just set the slow cooker to go then all you need to do is cook the pasta when it's time to eat!

Ingredients:

8 chicken thighs

Topping:

2 tsps smoked paprika

1 tsp oregano

1/2 tsp basil

1/2 tsp salt

1/4 tsp black pepper

Sauce:

4 tbsps tomato paste

796 ml (28 oz) can diced tomatoes

1 tbsp smoked paprika

1 tsp oregano

1/2 tsp basil

1 tsp salt

1 onion, thinly sliced

1 red pepper, diced

1/4-1/2 cup stuffed Manzanilla olives

3 cups farfalle pasta

1/2 tsp fresh rosemary, chopped

1 tbsp fresh parsley, chopped

To start, combine the topping ingredients and coat the chicken thighs.

Then in the crockpot mix sauce ingredients together. Nestle the meat on top of the sauce and sprinkle on any extra topping. Place the onion, red pepper and olives on top then cover and set on low for 6 hours.

Remove the chicken to a covered casserole to keep warm. Add the rosemary and parsley to the sauce, cover and set on high for 10 minutes.

Also, start boiling the farfalle.

Once the pasta is cooked, drain it and add it to the sauce. Stir to coat. 

Serve the pasta topped with a tender, juicy cacciatore chicken thigh or two!

Serves 4-6