This is a super easy slow cooker dish that I just kind of made up one day. If you are a food snob, please turn away now, because this recipe involves throwing chicken into a slow cooker and dumping a bottle of sauce on it. Not fancy by any means, but it's a quick and easy way to get dinner on the table on a busy weeknight and it tastes really good too.
Slow Cooker Italian Chicken with Vermicelli
4-6 pieces of chicken (drumsticks or breasts)
½ bottle of Tuscan Sun-Dried Tomato Marinade
¼ cup plus 2 tbsp parmesan, divided
4 servings vermicelli
1 tsp cornstarch
Place chicken in slow cooker. Cover with marinade and 2 tbsp parmesan. Turn to coat. Cook on low for 4-6 hours (bone-in will take longer than boneless).
When chicken is done, remove from slow cooker and set aside.
Cook vermicelli according to package directions.
Pour cooking liquid out of slow cooker into a small saucepan. Combine cornstarch with cold water and add to liquid. Bring to a boil until thickened. Add ¼ cup parmesan.
Drain pasta and toss with sauce. Serve chicken on top.
Makes 4 servings.
In the past I have avoided pairing chicken with spaghetti. It seemed like it just didn't "go". Spaghetti should be eaten with beef, if any meat at all. But one day I didn't have anything planned for supper for some reason, so I put some chicken in the slow cooker and then raided the fridge to see what kind of sauce I could put on it. We were out of barbecue sauce, but this half a bottle of marinade caught my eye, so I thought, "Why not?". It's really tasty and when you thicken the cooking liquid with cornstarch, it makes a lovely light pasta sauce.
I think the first time I made this I used drumsticks, but the second time I used breasts. They both work well.
I was surprised at how much I liked this. I learned that chicken does go with spaghetti! My family really likes it too, so it's one of my go-to easy slow cooker meals.