Description
An effortless, slow-cooked version of the Italian-American classic featuring tender chicken and earthy mushrooms in a velvety Marsala wine reduction.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp cornstarch
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Season chicken with salt and pepper. Heat olive oil in a skillet and brown chicken on both sides until golden; remove and set aside.
- In the same skillet, sauté mushrooms and garlic until browned and fragrant.
- Place the browned chicken into the slow cooker and top with the sautéed mushrooms and garlic.
- Whisk together Marsala wine and chicken broth, then pour over the chicken and mushrooms.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Mix cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the slow cooker and cook on high for another 30 minutes.
- Stir in heavy cream and fresh parsley just before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American