Add this delicious slow cooker Chicken Marsala to your recipe lineup. You’ll be grateful to have the leftovers!
Nonstick cooking spray
4 bone-in chicken thighs, thawed if necessary
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
2 garlic cloves, minced
1½ cups sliced white mushrooms
1 cup Marsala wine or less-sodium chicken broth
½ cup heavy cream
¼ cup less-sodium chicken broth
2 tablespoons cornstarch
Chopped fresh chives and/or parsley leaves for garnish (optional)
Spray 5- to 6-quart slow cooker with cooking spray. Evenly sprinkle chicken with salt and pepper. In large skillet, heat oil over medium-high heat; add chicken, skin side down. Cook 5 minutes or until browned; transfer chicken, skin side up, to prepared slow cooker.
Add garlic, mushrooms and wine to slow cooker; cover and cook on high 2 to 3 hours or on low 5 to 6 hours.
With slotted spoon, transfer chicken to plate. Ladle about ½ cup liquid in slow cooker into cream, then add cream mixture back to slow cooker. In small bowl, whisk broth and cornstarch until dissolved; stir into slow cooker. Return chicken to slow cooker; cover and cook 15 minutes longer or until sauce is thickened and chicken reaches an internal temperature of 165°. Serve sprinkled with chives and/or parsley, if desired.