Slow Cooker Chicken Cacciatore

1 whole chicken, neck and giblets removed
2 cans diced tomatoes
1 can tomato paste
1 can mushroom stems & pieces
3-4 cloves garlic, minced
1/2 onion, diced
2 tsp. oregano
1 tsp. Italian seasoning
1 tsp. black pepper
1/2 tsp. salt
2 tsp. chicken bouillon
1/2 cup white wine
1/2 cup water
Slurry of 2 Tbsp. flour and 2 Tbsp. warm water
16 oz cooked pasta
Parmesan cheese for garnish

Clean and rinse chicken. Place in slow cooker, add next 12 ingredients. Cook on Low 5-6 hours. When chicken is done, remove to a plate to shred tossing bones and skin. Strain juices in slow cooker into large pan. Carefully check solids for bones to remove, then add to the juices. Bring to a boil and thicken with slurry. When chicken is shredded you can add to the sauce or serve separately.* Serve over pasta with Parmesan cheese.

* I usually serve this as a layer of pasta, layer of chicken, layer of sauce, topped with cheese. Leftover chicken can be used in other dishes. Leftover sauce freezes well.