Slow Cooker Creamy Chicken Marsala

Ingredients

Meat
- 8 Chicken thighs (about 2 lbs, boneless skinless

Produce
- 3 cloves Garlic
- 8 oz Mushrooms, fresh
- 1/2 tsp Thyme, dried

Baking & Spices
- 1/4 tsp Black pepper
- 3 tbsp Cornstarch
- 3/4 tsp Salt

Dairy
- 2 tbsp Butter
- 1 Buttered noodles with parmesan cheese
- 1 cup Heavy cream

Beer, Wine & Liquor
- 1/2 cup Marsala wine, sweet

Found on auntbeesrecipes.com

Description

Brandi Burgess A.K.A. Aunt Bee has been married to the love of her life for 10 years. A Birmingham native, She and her husband helped run her parents successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in 2012 where she is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes.

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

Directions

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!