Slow Cooker Marsala Chicken Thighs
Servings 6 servings
- 6 chicken thighs*
- to taste kosher salt
- to taste fresh black pepper
- 1 tablespoon olive oil
- 4 ounces baby bella mushrooms** sliced
- 1/2 cup marsala wine
- 1/2 cup chicken stock
- 3 cloves garlic minced
- 1 tablespoon fresh thyme minced
- 1 bunch asparagus cut into 2 inch sections, woody ends removed
- cornstarch slurry
Season chicken thighs well on all sides with salt and pepper. Sear chicken thighs over medium heat with 1 tablespoon of olive oil until golden brown on all sides. You can do this in your slow cooker if you can sear in it, or in a large skillet. Place chicken into slow cooker.
Add the mushrooms on top. In a small bowl, whisk together the wine, stock, garlic, and thyme. Pour on top of everything. Cook on high for 2-4 hours or on low 4-6 hours until desired tenderness.
20 minutes before the thighs are done, add in the asparagus to cook until tender crisp. If you would like a thicker sauce, take out the asparagus and chicken, set aside. Place slow cooker on high, uncovered and add the cornstarch slurry, whisk and cook until thickened. You can also pour the sauce into a saucepot over medium-high heat and thicken with cornstarch slurry whisked in.
*Can be bone-in or boneless skinless.
**Or mushrooms of your choice.
Calories: 329kcal | Carbohydrates: 8g | Protein: 21g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 120mg | Potassium: 520mg | Fiber: 1g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 6.5mg | Calcium: 38mg | Iron: 2.7mg