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Slow-Cooked Italian Chicken and Mushrooms

Slow-Cooked Italian Chicken and Mushrooms
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 pounds chicken thighs, boneless and skinless1 tsp salt
  • 1 tsp Black pepper
  • 4 TBLS olive oil, divided
  • 2 Cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 red pepper, sliced
  • 1 onion, sliced thin
  • 1/2 cup Marsala wine (or chicken stock)
  • 1 can (14.5 oz) diced tomatoes, in juices
  • 2 TBLS capers, drained
  • 1/2 cup currants
  • 2 TBLS chopped fresh basil (or 2 teaspoons dried)
  • 2 TBLS chopped fresh parsley (or 2 teaspoons dried)



1 In large sauté pan, warm 2 tablespoons oil over medium heat.

2 Season chicken with salt and pepper. Add chicken to pan and sauté until browned, about 5 minutes. Remove chicken to slow cooker and turn pot on low.

3 In same sauté pan, heat remaining 2 tablespoons oil. Add garlic, mushrooms, pepper slices and onion.

4  Saute until vegetables begin to soften, about 5 – 7 minutes. Add vegetables to slow cooker.

5 Add wine to same pan and deglaze about one minute, stirring up brown bits. Pour wine into slow cooker.

6 Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley.

7 Cook for 6 or 7 hours on low (or 3 hours on high), until chicken and vegetables are very tender and sauce has thickened slightly.

Source: National Chicken Council