Slow Cooker Chicken Marsala
Prep: 10 minutes
Slow Cook: 2 hours 15 minutes • Makes: 4 (1 chicken thigh) servings
4 bone-in Weis Quality Chicken Thighs, thawed if necessary
3/4 teaspoon Weis Quality Salt
1/2 teaspoon Weis Quality Black Pepper
1 tablespoon Weis Quality Olive Oil
2 garlic cloves, minced
1-1/2 cups sliced Weis Quality Mushrooms
1 cup Marsala wine or less-sodium chicken broth
1/2cup Weis Quality Heavy Cream
1/4 cup Weis Quality Reduced Sodium Chicken Broth
2 tablespoons Weis Quality Cornstarch
Chopped fresh chives and/or parsley leaves for garnish (optional)
1.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.
2.Add garlic, mushrooms and wine to slow cooker; cover and cook on high 2 to 3 hours or on low 5 to 6 hours.
3.With slotted spoon, transfer chicken to plate. In small bowl, add cream; ladle about 1/2 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.
Approximate nutritional values per serving:
403 Calories, 25g Fat (10g Saturated), 97mg Cholesterol,
905mg Sodium, 15g Carbohydrates, 0g Fiber, 17g Protein
Recipe Tip:
Serve alongside your favorite rice or whole- grain noodles