Slow Cooker Chicken Pasta for 8 Servings

Instructions:

1. Place the diced onion and minced garlic at the bottom of the slow cooker. Lay the chicken thighs on top, then pour the crushed tomatoes over the meat. Sprinkle the oregano, basil, red pepper flakes, salt, and pepper evenly across the surface.
2. Cover and cook on Low for 6-7 hours or High for 3-4 hours until the chicken is tender and reaches an internal temperature of 165°F.
3. Switch the slow cooker to the 'Warm' setting. Use two forks to shred the chicken directly in the pot. Stir in the cubed cream cheese and Parmesan cheese until the sauce is velvety and fully emulsified. Fold in the fresh spinach, letting the residual heat wilt the leaves into the sauce.
4. Boil the whole wheat penne in salted water until al dente. Reserve ¼ cup of the starchy pasta water, drain the noodles, and stir them into the slow cooker. Add the reserved pasta water to loosen the sauce until it coats the back of a spoon without running off instantly.