Description
A restaurant-quality chicken dish with a rich, earthy mushroom and Marsala wine sauce, made easy in the slow cooker.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 8 oz cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp cornstarch
- 2 tbsp cold water
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Season chicken with salt and pepper. Heat oil in a skillet and brown chicken on all sides until golden. Transfer to slow cooker.
- In the same skillet, sauté mushrooms and garlic until browned and tender. Add to the slow cooker.
- Stir in the Marsala wine and chicken broth around the meat.
- Cover and cook on Low for 6 hours or High for 3 hours.
- Whisk cornstarch and cold water together. Stir the slurry into the pot during the last 30 minutes of cooking.
- Stir in butter and garnish with fresh chopped parsley before serving.