You know how much I love the ease of slow cooking. Well, this one may seem really simple but it packs a whole boatload of flavor! Chicken, mushrooms and wine.... How can you go wrong? :-)
Ingredients:
- 2 lbs skinned boneless chicken thighs or breasts, cut up
- ~2 tbsp olive oil
- 1 large onion cut up, like bite-size
- 10 oz baby ports (small portobello mushrooms), halved or quartered depending on size
- 1 bunch scallions, cut in 3/8 - 1/2" sections
- 1 cup dry Marsala wine
- 2 10.5 oz cans unsalted condensed cream of mushroom soup
- 1 tsp table salt
- fresh ground black pepper to taste - I do 6 twists of pepper mill
- chicken broth or white wine for thinning if needed
Preparation:
In large skillet or Dutch oven heat one tbsp of olive oil, sear chicken pieces and place in slow cooker.
Cut up onions, mushrooms and scallions and lightly saute
in same skillet with another tbsp olive oil if needed.
Add Marsala and blend to a simmer.
Add cream of mushroom and again bring to a simmer and blend.
Season with 1 tsp table salt and fresh ground black pepper to taste and pour over chicken.
Cook for 4-5 hours on high.
Serve over pearl barley or noodles (rice for non-diabetics) with a green veggie side.
Blessed be... and happy cooking!