Slow-Cooker Creamy Chicken Marsala

By PattiB

Ingredients

• 8 boneless skinless chicken thighs (about 2 lb)
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 cloves garlic, finely chopped
• 1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• 1 package (8 oz) sliced fresh cremini mushrooms (3 cups)
• 1/2 cup sweet Marsala wine or Progresso™ chicken stock or broth (from 32-oz carton)
• 3 tablespoons cornstarch
• 1/2 cup heavy whipping cream

Details

Servings 4
Preparation time 20mins
Cooking time 275mins
Adapted from pillsbury.com

Preparation

Step 1

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.

2. 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. Cover and cook on Low heat setting 4 to 5 hours.

4. 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. Serve chicken with sauce.