Slow Cooker Chicken Marsala Stew

This creation of mine was inspired by a recipe I found several years ago in the newspaper. I love Chicken Marsala and I love stew. How does combining the two taste? Delicious! The recipe in the newspaper was for the stove top and had a lot of steps. I decided to make it easier and just throw everything in the slow cooker. Easy-peasy! I also decided to add some cream to thicken it up and make it creamier and to use chicken thighs, since they stay more moist than breasts in the slow cooker.

I used dry Marsala wine for this, but you could use sweet instead if that is what you prefer. Also, I used just plain white button mushrooms, but you could go fancier and use a different variety like cremini. My Cheddar Bay Almond Flour Biscuits were the perfect accompaniment to this stew.

Slow Cooker Chicken Marsala Stew
Gluten-Free, Not Low-FODMAP
serves 4

Ingredients

1 lb. chicken thighs, cubed
2 cups halved baby carrots
8 oz. mushrooms, sliced
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 1/2 cups chicken broth
1/2 cup Marsala wine

1 cup frozen peas, thawed
1/2 cup heavy whipping cream
2 Tbsp. corn starch

Directions

1. Place the cubed chicken thighs, carrots, mushrooms, onion and garlic in a slow cooker. Sprinkle in salt and pepper. Pour in chicken broth and Marsala wine and stir to combine. Cover and cook on low for 7 to 8 hours.
2. After cooking 7 to 8 hours, increase the slow cooker to high heat setting. Stir in the peas. Whisk together the cream and corn starch. Slowly pour the cream mixture into the stew while constantly stirring.  Cover and cook until thickened, about 10 minutes.