Slow-Cooker Chicken with Rosemary & Mushrooms over Linguine
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.
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.