Slow Cooker Creamy Chicken Marsala
Good evening! We have been so busy with Uncle Bee finishing up his next to last semester of college! I can’t believe the end is finally in sight! Whew! I tried a ‘new to us’ crock pot recipe yesterday and it got a 10/10 from us all! I am definitely putting this into our regular rotation.
- 2 Tbsp butter
- 3/4 tsp salt, divided
- 1/4 tsp black pepper
- 8 boneless, skinless chicken thighs (About 2 lbs)
- 8 oz fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 cup sweet Marsala wine
- 3 Tbsp cornstarch
- 1 cup heavy cream
- Buttered Noodles with Parmesan cheese for serving
Sprinkle chicken thighs with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, melt butter over high heat. Brown chicken thighs for 2 minutes on both sides. Place chicken in the bottom of the slow cooker. Add mushrooms to the skillet and reduce heat to medium. Add the other 1/4 tsp salt and thyme. After the mushrooms have cooked for 3 or 4 minutes, add the garlic and stir for 1 minute. Pour the wine into the mushrooms and give it a good stir, scraping up any little bits. Pour the mushrooms over the chicken in the crock pot and cook on low for 4 to 5 hours. Remove chicken from slow cooker and set aside. Combine cornstarch with heavy cream and stir. Stir the mixture into the crock pot and cook on high for 15 minutes. Serve chicken with sauce over buttered Parmesan noodles. Enjoy!