slow cooker chicken with rosemary and mushrooms over linguine

Noodles & Pasta

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.

Ingredients

1 cup unsalted chicken stock
2 ½ 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 1 1/2 pounds)
¾ teaspoon kosher salt
½ teaspoon black pepper
8 ounces uncooked whole-wheat linguine
2 tablespoons whole fresh flat-leaf parsley leaves

Directions

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.
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.
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.