3.5 lbs chicken thighs, skinless (bone in or out)*
10 oz spaghetti, whole wheat
1/3 cup parsley, dill or scallions, chopped
1/3 cup Parmesan cheese, grated (optional)
In large slow cooker, add carrots, celery, onion, garlic, tomato sauce, water, oregano, salt, black pepper and stir. Add chicken and make sure it’s covered with sauce. Cover and cook on Low for 8 – 10 hours.
Remove chicken from the slow cooker and shred into pieces using 2 forks, discarding bones if necessary. Switch slow cooker to High and place chicken back.
Add uncooked spaghetti and let the bottom part of pasta soften for a few minutes. Then you can push it all in the slow cooker. Alternatively, you could brake noodles in half to fit all in right away. Give a few stirs to separate the noodles and mix with sauce. Cover and cook for about 30 minutes (less amount for GF pasta, especially brown rice) or until pasta is cooked. Sprinkle with parsley and cheese, serve hot.