Slow Cooker Creamy Chicken Marsala
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PDFSlow Cooker Creamy Chicken Marsala is made with chicken thighs and mushrooms cooked in a delicious and savory garlic and marsala wine sauce, with heavy cream added at the end that REALLY makes this recipe SING!
Hello! Today I am sharing one of my family’s ALL time favorite crock pot recipes!!! Slow Cooker Creamy Chicken Marsala is made with chicken thighs and mushrooms cooked in a delicious and savory garlic and marsala wine sauce, with heavy cream added at the end that REALLY makes this recipe SING!
Don’t skimp on browning the chicken and mushrooms, first. It definitely adds so much color and flavor, and just takes a couple extra minutes.
I wish you could smell my kitchen right at this moment
Mushrooms are my son’s FAVORITE veggie. He LOVES this recipe!
I feel SO accomplished when I put the lid on my slow cooker, knowing I have a DELICIOUS dinner ready to go.
And BY ALL MEANS, do not ask me if you can swap the heavy cream for something lighter, the answer is no. 😉
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Ingredients
- 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
Instructions
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 the 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!
https://www.auntbeesrecipes.com/2016/02/slow-cooker-creamy-chicken-marsala.html
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