- 4
- 20 mins
- 275 mins
Ingredients
- 8 8 2 boneless skinless chicken thighs (about 2 lb)
- 3/4 3/4 3/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground pepper
- 2 2 2 cloves garlic, finely chopped
- 1 1 1/2 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
- 1 1 1 package (8 oz) sliced fresh cremini mushrooms (3 cups)
- 1/2 1/2 32-oz cup sweet Marsala wine or Progresso™ chicken stock or broth (from 32-oz carton)
- 3 3 3 tablespoons cornstarch
- 1/2 1/2 1/2 cup heavy whipping cream
Preparation
Step 1
1 of 5
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.2 of 5
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.
3 of 5
Cover and cook on Low heat setting 4 to 5 hours.
4 of 5
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.
5 of 5
Serve chicken with sauce.