slow cooker chicken marsala stew is perfect for a quick weeknight dinner!
Keyword: slow cooker
2poundsbonelessskinless chicken thighs, cut into bite sized pieces
1/2teaspoonfresh ground pepper
1large vidalia oniondiced
1 1/2cupschicken stock
1/4cupheavy cream or half and half
In a large bowl, toss the chicken with the flour, salt and pepper until coated.
In a large skillet, brown the chicken over medium heat until golden working in batches if necessary. Transfer the chicken to the slow cooker and add the onions to the skillet. Cook the onions until soft and add the garlic, cook for 1 minute. Add the marsala wine and scrape all the brown bits off the bottom of the pan with a spoon. Transfer the onion mixture to the slow cooker with the chicken. Add the mushrooms, thyme, oregano and chicken stock to the slow cooker and cover. Cook for 4 hours on high or 7 hours on low.
Remove the lid and stir in the cream. Allow to cook for 20 minutes until the mixture thickens. Serve immediately over egg noodles, pasta or rice.