The rich, smoky flavor of the Marsala wine adds a depth of flavor to this recipe that is hard to replicate. If you do not have Marsala on hand, you could use dry sherry or omit the wine and substitute chicken broth with one teaspoon Worcestershire sauce.
SLOW COOKER SIZE: MEDIUM

1 tablespoon olive oil
1½ pounds boneless, skinless chicken thighs
Salt and pepper
2 cups sliced white button mushrooms
½ cup chicken broth
½ cup Marsala wine
1½ tablespoons arrowroot powder
½ cup heavy whipping cream
1 cup full-fat sour cream
½ cup shredded Parmesan cheese
1.Rub the sides and bottom of the stoneware with the olive oil.
2.Place the chicken in the slow cooker. Season with salt and pepper to taste. Sprinkle the mushrooms over all. Pour the chicken broth and wine over, then cover and cook on Low for 4 to 6 hours.
3.Remove the chicken and mushrooms to a platter. Remove about ½ cup of the liquid from the slow cooker and whisk in the arrowroot. Return the arrowroot mixture to the slow cooker and whisk. Cover and cook on High for about 10 minutes to allow mixture to thicken. Whisk in the cream and sour cream. Place the chicken and mushrooms back in the slow cooker; cover, and cook on High an additional 15 to 20 minutes. Sprinkle with the Parmesan before serving.

PER SERVING: 538 CALORIES ★ FAT 35 G (59%) ★ NET CARBS 11 G (8%) ★ PROTEIN 40 G (30%)