Slow-Cooker Creamy Chicken Marsala
By á-4084
1 Picture
Ingredients
- 8 8 boneless skinless chicken thighs (about 2 lb)
- 3/4 teaspoon 3/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon ground pepper
- 2 cloves 2 cloves garlic, finely chopped
- 1 tablespoon 1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
- 1 package 1 package (8 oz) sliced fresh cremini mushrooms (3 cups)
- 1/2 cup 1/2 cup sweet Marsala wine or Progresso™ chicken stock or broth (from 32-oz carton)
- 3 tablespoons 3 tablespoons cornstarch
- 1/2 cup 1/2 cup heavy whipping cream
Details
Servings 4
Preparation time 20mins
Cooking time 275mins
Adapted from pillsbury.com
Preparation
Step 1
Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in slow cooker; sprinkle with 1/4 teaspoon of the salt and the pepper.
Spray 10-inch skillet with cooking spray. Add garlic, thyme, mushrooms and remaining 1/2 teaspoon salt. Cook over medium-high heat 4 to 5 minutes or until soft and lightly browned. Spoon mushroom mixture over chicken thighs. Pour wine over chicken and mushrooms.
Cover and cook on Low heat setting 4 to 5 hours.
Remove chicken thighs from cooker; place on serving plate. Cover to keep warm. In small bowl, stir cornstarch and cream until well blended. Stir into liquid in cooker. Cover; cook on High heat setting 10 to 15 minutes or until thickened.
Serve chicken with sauce.
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