Ingredients
-
1/2
-
1
-
1 1/2
-
1
-
1 1/2
-
1/2
-
1/4
-
1
-
1/2
-
3
-
4
-
1 1/2
-
-
-
Directions
Chicken and Triple Mushroom Casserole, In ‘Slow Cooker: The Best Cookbook Ever’ by Diane Phillips, In ‘Slow Cooker: The Best Cookbook Ever’ by Diane Phillips
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Steps
|
1
Done
|
Coat the Insert of a 5- to 7-Quart Slow Cooker With Nonstick Cooking Spray or Line It With a Slow Cooker Liner According to the Manufacturer's Directions. |
|
2
Done
|
Melt the Butter in a Large Skillet Over Med-High Heat. |
|
3
Done
|
Add the Onion, Mushrooms, Thyme, Salt, and Pepper and Saute Until the Mushrooms Begin to Turn Golden, 5-7 Minutes. |
|
4
Done
|
Stir in the Marsala; Remove from the Heat, and Set Aside to Cool. |
|
5
Done
|
Put the Remaining Ingredients in the Slow Cooker Insert. |
|
6
Done
|
Add the Cooled Mushrooms and Stir to Combine. |
|
7
Done
|
Cover and Cook on High For 2-3 Hours, Until the Casserole Is Cooked Through. |
|
8
Done
|
Remove the Cover and Cook Until the Liquid Is Absorbed, an Additional 30-45 Minutes. |
|
9
Done
|
Serve from the Cooker Set on Warm. |
