Slow-Cooker Chicken with Rosemary & Mushrooms over Linguine

Slow-Cooker Chicken with Rosemary & Mushrooms over Linguine

0 Reviews
From: Everyday Slow Cooker

The classic pairing of shallots and mushrooms gives this easy slow-cooker chicken recipe a timeless quality that's sure to please everyone at your table. Swirling the stock and flour together at the beginning is a pro tip for creating a thick sauce that moistens the final dish and helps all the ingredients come together.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup unsalted chicken stock
  • 2½ tablespoons all-purpose flour
  • 1 cup sliced shallots (from 4 shallots)
  • 8 ounces sliced fresh cremini mushrooms
  • 4 ounces sliced fresh shiitake mushrooms
  • ⅓ cup dry Marsala wine
  • 2 teaspoons chopped fresh rosemary
  • 8 boneless, skinless chicken thighs (about 1½ pounds)
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8 ounces uncooked whole-wheat linguine
  • 2 tablespoons whole fresh flat-leaf parsley leaves

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • 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.

Nutrition information

  • Serving size: ½ cup pasta, 2 chicken thighs, ¼ cup sauce
  • Per serving: 463 calories; 9 g fat(3 g sat); 7 g fiber; 53 g carbohydrates; 49 g protein; 7 g sugars; 0 g added sugars; 551 mg sodium;
  • Carbohydrate Servings:

Reviews 0