Welcome “comfort food”! As a personal lover of red wine, I love cooking this Slow Cooker Red Wine Chicken recipe. You know what? It’s easy and absolutely tasty, too!
6 – 8 hours
4 boneless, skinless chicken thighs
8 ounces white button mushrooms, sliced
8 ounces baby Bella mushrooms, sliced
1/4 cup finely chopped yellow onion
4 cloves of garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup dry Marsala or other red wine
1 1/2 cups chicken broth
2 tablespoons water
1 tablespoon cornstarch
1 pound egg noodles
Method of Preparation
Stir together chicken, mushrooms, onion, garlic, salt, black pepper, wine, and chicken broth in a slow cooker. Cover and cook on low for 6 hours. Whisk together water and cornstarch, then whisk the cornstarch slurry into the broth, and let cook for 20 more minutes or until the sauce is thickened. Cook egg noodles according to package directions and top with chicken, mushrooms, and sauce. Garnish with parsley if desired.