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Recipe Summary

prep:
20 mins
cook:
4 hrs to 5 hrs In slow-cooker on HIGH or on LOW 9 to 10 hours
Servings:
6
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Ingredients

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Directions

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  • Layer the chopped onion, green beans and mushrooms in the bottom of a 5- to 5-1/2-quart slow-cooker. Arrange the chicken thighs on top. Sprinkle with thyme, salt and pepper. Pour in chicken broth.

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  • Cover pot; cook on HIGH for 4 to 5 hours, or on LOW for 9 to 10 hours, or until the chicken and green beans are tender.

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  • At end of cooking, stir together flour and the 1/2 cup water in small bowl until smooth. Stir 1 cup of cooking liquid from slow-cooker into flour mixture until smooth; stir into slow-cooker. Cook, covered, on high for 10 to 15 minutes or until thickened. Stir in sherry, heavy cream and pimiento; cook, covered, on high power another 5 minutes. Stir in the Parmesan cheese.

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  • While chicken mixture is cooking in step 3 above, cook spaghetti following package directions. Drain.

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  • Transfer spaghetti to a platter and top with chicken mixture. Sprinkle with parsley, if desired.

Nutrition Facts

617 calories; total fat 20g; saturated fat 8g; cholesterol 108mg; sodium 819mg; carbohydrates 72g; fiber 6g; protein 37g.

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