Ingredients
- 2 Tbsp butter
- 3/4 tsp salt, divided
- 1/4 tsp black pepper
- 8 boneless, skinless chicken thighs (About 2 lbs)
- 8 oz fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 cup sweet Marsala wine
- 3 Tbsp cornstarch
- 1 cup heavy cream
- Buttered Noodles with Parmesan cheese for serving
Instructions
Sprinkle chicken thighs with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, melt butter over high heat. Brown chicken thighs for 2 minutes on both sides. Place chicken in the bottom of the slow cooker. Add mushrooms to the skillet and reduce heat to medium. Add the other 1/4 tsp salt and thyme. After the mushrooms have cooked for 3 or 4 minutes, add the garlic and stir for 1 minute. Pour the wine into the mushrooms and give it a good stir, scraping up any little bits. Pour the mushrooms over the chicken in the crock pot and cook on low for 4 to 5 hours. Remove chicken from slow cooker and set aside. Combine cornstarch with heavy cream and stir. Stir the mixture into the crock pot and cook on high for 15 minutes. Serve chicken with sauce over buttered Parmesan noodles. Enjoy!
