1/2cupoil-packed sun dried tomatoesfound mine near the veggie section, patted dry, sliced thin
1tbspextra virgin olive oil
1/2tspred pepper flakes
2cupslow-sodium chicken broth
1/2cupdry white wine
1 1/2lbsboneless skinless chicken thighstrimmed if needed
salt and pepper
1large head of broccolicut into bite sized pieces
1cupgrated Parmesan cheese
Pasta and additional cheese for serving
In a microwave safe bowl, toss the onions, 1/4 cup dried tomatoes, garlic, 1 tbs olive oil, thyme, and red pepper flakes. Microwave in short bursts, stirring as needed, until onion is soft, about 5 minutes.
In your slow cooker, stir the broth, wine, and tapioca together. Add the onion mixture.
Season the chicken thighs with salt and pepper and place in the slow cooker. Cover and cook on low for 4 to 6 hours.
When ready, using two forks, carefully shred the chicken.
Meanwhile, steam the broccoli until tender. Add to the chicken mix along with the cheese and stir to combine. Serve over pasta