Ingredients
8
boneless skinless chicken thighs (about 2 lb)
3/4
teaspoon salt
1/4
teaspoon ground pepper
2
cloves garlic, finely chopped
1
tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1
package (8 oz) sliced fresh cremini mushrooms (3 cups)
1/2
cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
3
tablespoons cornstarch
1/2
cup heavy whipping cream
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in slow cooker; sprinkle with 1/4 teaspoon of the salt and the pepper.
Spray 10-inch skillet with cooking spray. Add garlic, thyme, mushrooms and remaining 1/2 teaspoon salt. Cook over medium-high heat 4 to 5 minutes or until soft and lightly browned. Spoon mushroom mixture over chicken thighs. Pour wine over chicken and mushrooms.
Cover and cook on Low heat setting 4 to 5 hours.
Remove chicken thighs from cooker; place on serving plate. Cover to keep warm. In small bowl, stir cornstarch and cream until well blended. Stir into liquid in cooker. Cover; cook on High heat setting 10 to 15 minutes or until thickened.
Serve chicken with sauce.
