1 large onion, halved lengthwise then sliced thin
2 lb boneless skinless chicken thighs
1 bay leaf
2 cans (6-oz each) tomato paste
1/4 cup fat-free chicken broth
3 garlic cloves, minced
1 tsp dried basil
1 tsp dried oregano
1/4 tsp freshly ground black pepper
8-oz sliced fresh mushrooms
4 cups rotini, uncooked
1 cup shredded mozzarella cheese
1/3 cup chopped fresh parsley
Layer onion in bottom of cooker; top with the chicken pieces and bay leaf.
Combine the tomato paste, broth, garlic, basil, oregano, and pepper together in a medium bowl; add the mushrooms and toss to coat. Spoon the mixture over the chicken.
Place lid on cooker and cook on low 7 to 9 hours or on high 4 to 5 hours.
Approximately 15 minutes before the end of the cooking time, cook the rotini as directed on the package; drain.
To serve, remove bay leaf from cooker and discard. Spoon the chicken mixture over the rotini and top with the cheese and parsley.
Yield: 6 to 8 servings.