You are here: Home » Recipes » Slow-Cooked Italian Chicken and Mushrooms Slow-Cooked Italian Chicken and Mushrooms Yield 4 servings PrintEmail Ingredients 2 pounds chicken thighs, boneless and skinless1 teaspoon salt1 teaspoon black pepper4 tablespoons olive oil, divided2 cloves cloves garlic, minced8 ounces mushrooms, sliced1 -- red pepper, sliced1 -- onion, sliced thin1/2 cup Marsala wine (or chicken stock)1 -- (14.5 oz) can diced tomatoes, in juices2 tablespoons capers, drained1/2 cup currants2 tablespoons chopped fresh basil (or 2 teaspoons dried)2 tablespoons chopped fresh parsley (or 2 teaspoons dried) Instructions In large sauté pan, warm 2 tablespoons oil over medium heat. 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. In same sauté pan, heat remaining 2 tablespoons oil. Add garlic, mushrooms, pepper slices and onion. Saute until vegetables begin to soften, about 5 – 7 minutes. Add vegetables to slow cooker. Add wine to same pan and deglaze about one minute, stirring up brown bits. Pour wine into slow cooker Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley. 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.