slow cooker chicken marsala stew is perfect for a quick weeknight dinner!
Prep Time15 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Dinner
Cuisine: American
Keyword: slow cooker
Servings: 8servings
Calories: 249kcal
Author: Kellie
Ingredients
2poundsbonelessskinless chicken thighs, cut into bite sized pieces
1/2teaspoonkosher salt
1/2teaspoonfresh ground pepper
2tablespoonsflour
1large vidalia oniondiced
5garlic clovesminced
3/4cupmarsala wine
15ouncessliced mushrooms
1tablespoondried thyme
1tablespoondried oregano
1 1/2cupschicken stock
1/4cupheavy cream or half and half
Instructions
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.