Chicken Cacciatore

2 1/2 lb. boneless, skinless chicken thighs
4.5 oz. jar sliced mushrooms, drained
2 6-oz. cans Italian style tomato paste
1 3/4 C. chicken broth
1/2 C. white wine
1 1/2 tsp. dried basil
1/2 tsp. salt
1 dried bay leaf
12 oz. uncooked linguine
1/4 tsp. dried thyme
1 Tbsp. cornstarch
shredded Parmesan

Spray a 3-4 qt. slow cooker with cooking spray. In cooker, place chicken. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix.
Cover and cook on low 8-10 hrs.
About 15 min. before serving, cook and drain linguine as directed on package. Remove chicken from cooker and place on serving platter. Cover to keep warm. Stir thyme into sauce in cooker. Increase heat setting to high. In a small bowl, mix 1/4 C. sauce from cooker and the cornstarch until smooth; stir into remaining sauce in cooker.
Cover and cook on high 10 min. longer, stirring frequently. Remove bay leaf. Serve chicken and sauce over linguine. Sprinkle with cheese.