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SLOW COOKER CREAMY CHICKEN MARSALA

Ingredients

  • 2 Tbsp butter
  • 3/4 tsp sâlt, divided
  • 1/4 tsp blâck pepper
  • 8 boneless, skinless chicken thighs (âbout 2 lbs)
  • 8 oz fresh mushrooms, sliced
  • 3 cloves gârlic, minced
  • 1/2 tsp dried thyme
  • 1/2 cup sweet Mârsâlâ wine
  • 3 Tbsp cornstârch
  • 1 cup heâvy creâm
  • Buttered Noodles with Pârmesân cheese for serving
SLOW COOKER CREAMY CHICKEN MARSALA


Instructions
Sprinkle chicken thighs with 1/2 tsp sâlt ând 1/4 tsp pepper. In â lârge skillet, melt butter over high heât. Brown chicken thighs for 2 minutes on both sides. Plâce chicken in the bottom of the slow cooker. âdd mushrooms to the skillet ând reduce heât to medium. âdd the other 1/4 tsp sâlt ând thyme. âfter the mushrooms hâve cooked for 3 or 4 minutes, âdd the gârlic ând stir for 1 minute. Pour the wine into the mushrooms ând give it â good stir, scrâping up âny little bits. Pour the mushrooms over the chicken in the crock pot ând cook on low for 4 to 5 hours. Remove chicken from slow cooker ând set âside. Combine cornstârch with heâvy creâm ând stir. Stir the mixture into the crock pot ând cook on high for 15 minutes. Serve chicken with sâuce over buttered Pârmesân noodles. Enjoy!

source:https://www.auntbeesrecipes.com/2016/02/slow-cooker-creamy-chicken-marsala.html

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