Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 0.5 cup all-purpose flour
  • 1 tsp fine sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 lb cremini mushrooms, sliced thick
  • 4 cloves garlic, minced
  • 1 medium shallot, finely diced
  • 1 tsp dried thyme
  • 1 cup dry Marsala wine
  • 0.5 cup low-sodium chicken bone broth
  • 2 tbsp unsalted butter
  • 0.5 cup heavy cream
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat chicken thighs dry with paper towels. Dredge them in a mixture of flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until a mahogany crust forms. Transfer chicken to the slow cooker.
  3. In the same skillet, sauté sliced mushrooms until golden brown. Add shallots, garlic, and dried thyme, cooking for 60 seconds until fragrant.
  4. Pour Marsala wine into the skillet to deglaze, scraping up browned bits. Pour the mushroom and wine mixture over the chicken in the slow cooker, then add chicken bone broth.
  5. Cover and cook on High for 4 hours (or Low for 6 hours) until chicken is tender.
  6. Thirty minutes before serving, whisk in the heavy cream, unsalted butter, and cornstarch slurry. Cook uncovered for the remaining time to thicken the sauce.
  7. Garnish with fresh parsley and serve over pasta or mashed potatoes.