• Email
  • Pin It

Slow-Cooked Italian Chicken and Mushrooms


Contributed by:

Slow-Cooked Italian Chicken and Mushrooms


7 comments | Leave Comment

3 Ratings3 Ratings3 Ratings3 Ratings3 Ratings (3 Ratings)
Loading ... Loading ...


Slow-Cooked Italian Chicken and Mushrooms


  • Prep Time : 5 min
  • Cook Time : 3 hour
  • Ready Time : 3 hour, 5 min


4 s


  • 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

About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




7 Responses to Slow-Cooked Italian Chicken and Mushrooms

  1. avatar says: LesleyS

    I assume I can just make this over a low heat instead of in the crock pot, right?

  2. Have you ever made this for Shabbos lunch? How does it come out after cooking such a long time?

    • I don’t think it would work for lunch, but I have not tried it. My thought is that it would dry out too much.

  3. avatar says: riffer21

    this sounds so yummy, can I make and freeze? how long would I bake it in the oven and at what temperature?

    • I don’t know for sure, but it might freeze well, probably worth a try. In the oven you can bake it at around 250 for 3-4 hours.

  4. avatar says: riffer21

    thanks so much, I’m think of making it for the second day of yom tov in the crock pot I will be leaving on for the shabbos chulent, I’m sure it will be a hit

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in