01 -
Add the diced carrots, celery, onion, minced garlic, tomato sauce, chicken broth, Italian seasoning, salt, and pepper to a large crockpot. Stir to combine all ingredients into a flavorful sauce base.
02 -
Place the skinless chicken thighs into the crockpot, making sure they're well covered with the sauce. Cover with the lid and cook on High heat for 3-4 hours or on Low heat for 6-8 hours, until the chicken is tender and fully cooked.
03 -
Once the chicken is cooked through, remove it from the crockpot. Shred the meat using two forks, discarding any bones if you used bone-in thighs. If your slow cooker was on Low, switch it to High heat at this point.
04 -
Return the shredded chicken to the crockpot. Break the spaghetti noodles in half and add them to the pot, stirring a few times to separate the noodles and ensure they're mixed with the sauce and chicken.
05 -
Cover and cook for about 30 minutes (less time for gluten-free spaghetti, especially brown rice pasta). Stir once halfway through to make sure the top noodles are covered with liquid. Cover again and continue cooking for another 10 minutes or until the spaghetti is tender.
06 -
Once the pasta is cooked to your desired tenderness, sprinkle with grated Parmesan cheese and chopped fresh herbs (parsley, dill, or basil). Stir to incorporate and serve hot.