ingredients
1 medium-size onion, finely chopped
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 8 ounce package sliced mushrooms
6 boneless, skinless chicken thighs (about 1-1/2 pounds)
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 13 3/4ounce can chicken broth
1/4 cup all-purpose flour
1/2 cup water
3 tablespoons dry sherry
1/2 cup heavy cream
1 4 ounce jar chopped pimiento, drained
1/4 cup grated Parmesan cheese
1 pound spaghetti, broken into thirds
1 tablespoon chopped parsley (optional)
directions
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.
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.
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.
While chicken mixture is cooking in step 3 above, cook spaghetti following package directions. Drain.
Transfer spaghetti to a platter and top with chicken mixture. Sprinkle with parsley, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 617, Fat, total (g) 20, chol. (mg) 108, sat. fat (g) 8, carb. (g) 72, fiber (g) 6, pro. (g) 37, sodium (mg) 819, Percent Daily Values are based on a 2,000 calorie diet