Chicken Cacciatore

Source: Jan Taylor

1 (1 pound 4 ounce) package bone-in skinless chicken thighs
1 (4.5 ounce) jar sliced mushrooms, drained
1 ( 6 ounce) can Italian-Style tomato paste
1 (14 ounce) can chicken broth
1/2 cup white wine, if desired
1 dried bay leaf
1/2 teaspoon dried sage leaves
12 ounce uncooked spaghetti
1/4 teaspoon dried thyme leaves
1 tablespoon cornstarch
Shredded Parmesan cheese, if desired

Place chicken in 3 to 4-quart slow cooker. Add remaining ingredients except spaghetti, thyme, cornstarch and cheese. Cover and cook on LOW heat setting 8 to 10 hours.

About 15 minutes before serving, cook and drain spaghetti as directed on package, keep warm.

Remove chicken from cooker, keep warm. Stir thyme into sauce in cooker. Increase heat setting to HIGH.

Mix 1/4 cup sauce from cooker and the cornstarch in small bowl, stir into remaining sauce in cooker. Cover and cook 10 minutes, stirring frequently. Remove bay leaf.

Serve chicken and sauce over spaghetti. Sprinkle with cheese.

ENJOY!