Sprinkle italian seasoning over chicken legs, along with 2 ingredients, into slow cooker for a satisfying dish that disappears faster than anything el

For a creamier version, stir in 1/4 to 1/2 cup heavy cream or half-and-half right after the pasta finishes cooking, before adding the chicken back in. You can also swap the marinara for a tomato basil sauce or a garlic herb pasta sauce for a slightly different flavor without changing the basic method. If you prefer thighs, use bone-in, skin-on chicken thighs in place of legs and keep the same timing. For extra veggies without extra work, scatter 1 to 2 cups of frozen mixed vegetables or frozen spinach over the chicken before you pour on the sauce; they’ll cook down into the dish.

To make it a bit lighter, remove most of the chicken skin before cooking to reduce some of the rendered fat.

Food safety tips: Always start with raw chicken that has been kept refrigerated at or below 40°F and wash your hands and any surfaces or utensils that touch the raw chicken with hot, soapy water. Do not rinse raw chicken, as this can spread bacteria around the sink area. Make sure the chicken reaches at least 165°F in the thickest part before serving. If your slow cooker has a warm setting, don’t leave the finished dish on warm for more than 2 to 3 hours. Refrigerate leftovers within 2 hours of cooking and reheat until steaming hot before eating.