Chicken Thighs with Mushrooms, Slow Cooker
You could use thighs and legs if you prefer. I made 5 thighs.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Slow Cooker
Ingredients
Scale
- 4 – 6 chicken thighs, skinned
- 1 medium onion, vertically sliced
- 4oz (120gr) mushrooms, trimmed, sliced
- 1 clove garlic, minced
- 2 ribs celery, sliced
- 1 tbs Dijon-style mustard
- 1 tsp paprika
- 1 tsp thyme
- 1 tbs tapioca
- 1/2 cup (4oz, 120ml) Marsala wine
- 1/2 cup (4oz, 120ml) chicken stock
- 1/3 cup Greek yogurt
Instructions
- Combine onion, garlic, celery, mushrooms, thyme, tapioca, and Marsala.
- Put in the bottom of the slow cooker.
- Top with chicken, fitting it in carefully.
- Combine mustard, paprika, and chicken stock. Pour over the chicken.
- Cook on low, 6 1/2 hours. Turn chicken and stir once after 4 or 5 hours if possible
- Remove chicken to a platter.
- Stir yogurt into mushroom sauce, spoon over chicken and serve.
Notes
I stir once, part way through, but it’s not necessary.
Keywords: chicken thighs, slow cooker, mushrooms
