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Prep Time:20 minsAdditional Time:4 hrs 5 minsTotal Time:4 hrs 25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrs 5 minsTotal Time:4 hrs 25 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs 5 mins
Additional Time:
4 hrs 5 mins
Total Time:4 hrs 25 mins
Total Time:
4 hrs 25 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupunsalted chicken stock2 ½tablespoonsall-purpose flour1cupsliced shallots (from 4 shallots)8ouncessliced fresh cremini mushrooms4ouncessliced fresh shiitake mushrooms⅓cupdry Marsala wine2teaspoonschopped fresh rosemary8boneless, skinless chicken thighs (about 1 1/2 pounds)¾teaspoonkosher salt½teaspoonblack pepper8ouncesuncooked whole-wheat linguine2tablespoonswhole fresh flat-leaf parsley leaves
Cook Mode(Keep screen awake)
Ingredients
1cupunsalted chicken stock
2 ½tablespoonsall-purpose flour
1cupsliced shallots (from 4 shallots)
8ouncessliced fresh cremini mushrooms
4ouncessliced fresh shiitake mushrooms
⅓cupdry Marsala wine
2teaspoonschopped fresh rosemary
8boneless, skinless chicken thighs (about 1 1/2 pounds)
¾teaspoonkosher salt
½teaspoonblack pepper
8ouncesuncooked whole-wheat linguine
2tablespoonswhole fresh flat-leaf parsley leaves
DirectionsWhisk together the stock and flour in a 5- to 6-quart slow cooker until blended. Place the shallots, mushrooms, Marsala, and rosemary in the slow cooker. Sprinkle the chicken with the salt and pepper; arrange the chicken in the slow cooker, nestling it among the vegetables and liquid. Cover and cook on LOW until the chicken is tender and the sauce has thickened, about 4 hours.Transfer the chicken from the slow cooker to a serving platter, reserving the cooking liquid and vegetables in the slow cooker. Transfer the cooking liquid and vegetables to a 2-quart saucepan; bring to a boil over medium-high. Boil, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes.Cook the linguine according to the package directions, omitting the salt and fat; drain. Divide the linguine among 4 bowls; serve the chicken over the pasta. Top with the sauce. Sprinkle evenly with the parsley.TipsMulticooker Directions: In Step 1, whisk together the stock and flour in the inner pot of a 6-quart multicooker until blended; add the shallots, mushrooms, Marsala, and rosemary. Sprinkle the chicken with the salt and pepper; arrange the chicken in the pot, nestling it among the vegetables and liquid. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the chicken is tender and the sauce has thickened, about 4 hours. Turn off the cooker. In Step 2, transfer the chicken to a serving platter, reserving the cooking liquid and vegetables in the pot. With the lid off, press SAUTÉ [Normal]. Bring to a boil; cook uncovered, stirring often, until the sauce is reduced to 2 cups. Complete Step 3.Originally appeared: Everyday Slow Cooker
Directions
Whisk together the stock and flour in a 5- to 6-quart slow cooker until blended. Place the shallots, mushrooms, Marsala, and rosemary in the slow cooker. Sprinkle the chicken with the salt and pepper; arrange the chicken in the slow cooker, nestling it among the vegetables and liquid. Cover and cook on LOW until the chicken is tender and the sauce has thickened, about 4 hours.Transfer the chicken from the slow cooker to a serving platter, reserving the cooking liquid and vegetables in the slow cooker. Transfer the cooking liquid and vegetables to a 2-quart saucepan; bring to a boil over medium-high. Boil, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes.Cook the linguine according to the package directions, omitting the salt and fat; drain. Divide the linguine among 4 bowls; serve the chicken over the pasta. Top with the sauce. Sprinkle evenly with the parsley.TipsMulticooker Directions: In Step 1, whisk together the stock and flour in the inner pot of a 6-quart multicooker until blended; add the shallots, mushrooms, Marsala, and rosemary. Sprinkle the chicken with the salt and pepper; arrange the chicken in the pot, nestling it among the vegetables and liquid. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the chicken is tender and the sauce has thickened, about 4 hours. Turn off the cooker. In Step 2, transfer the chicken to a serving platter, reserving the cooking liquid and vegetables in the pot. With the lid off, press SAUTÉ [Normal]. Bring to a boil; cook uncovered, stirring often, until the sauce is reduced to 2 cups. Complete Step 3.
Whisk together the stock and flour in a 5- to 6-quart slow cooker until blended. Place the shallots, mushrooms, Marsala, and rosemary in the slow cooker. Sprinkle the chicken with the salt and pepper; arrange the chicken in the slow cooker, nestling it among the vegetables and liquid. Cover and cook on LOW until the chicken is tender and the sauce has thickened, about 4 hours.
Transfer the chicken from the slow cooker to a serving platter, reserving the cooking liquid and vegetables in the slow cooker. Transfer the cooking liquid and vegetables to a 2-quart saucepan; bring to a boil over medium-high. Boil, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes.
Cook the linguine according to the package directions, omitting the salt and fat; drain. Divide the linguine among 4 bowls; serve the chicken over the pasta. Top with the sauce. Sprinkle evenly with the parsley.
Tips
Multicooker Directions: In Step 1, whisk together the stock and flour in the inner pot of a 6-quart multicooker until blended; add the shallots, mushrooms, Marsala, and rosemary. Sprinkle the chicken with the salt and pepper; arrange the chicken in the pot, nestling it among the vegetables and liquid. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the chicken is tender and the sauce has thickened, about 4 hours. Turn off the cooker. In Step 2, transfer the chicken to a serving platter, reserving the cooking liquid and vegetables in the pot. With the lid off, press SAUTÉ [Normal]. Bring to a boil; cook uncovered, stirring often, until the sauce is reduced to 2 cups. Complete Step 3.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)463Calories9gFat53gCarbs49gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
