Creamy Mushroom Chicken & Garlic Parmesan Green Beans Multicooker Recipe

Golden chicken breasts simmered in a creamy mushroom marsala sauce, served with tender, garlicky Parmesan green beans made side-by-side.

Prep Time
20 minutes
Cook Time
4 hours 10 minutes
Servings
4
Ingredients:

    For the chicken:

    • 3 to 4 boneless, skinless chicken breasts (about 2 pounds)
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon fresh cracked black pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 1/2 cups sliced mushrooms (button or cremini)
    • 2 shallots, diced
    • 3 cloves garlic, minced
    • 1 cup chicken broth
    • 1/2 cup marsala wine
    • 1/2 cup heavy cream
    • 1/4 cup grated Parmesan
    • Chopped parsley, for garnish

    For the green beans :

    • 1 pound green beans, ends trimmed
    • 2 tablespoons olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon fresh cracked black pepper
    • 1/2 teaspoon onion powder
    • 6 cloves garlic, minced
    • 1/2 cup grated Parmesan

Instructions:

For the chicken:

  1. Drizzle chicken with olive oil and season with salt, pepper, thyme, and rosemary on both sides.
  2. Preheat one pot of your Crock-Pot® MultiMeal Multicooker on SEAR/SAUTÉ, HIGH. Once preheated, brown chicken breasts on both sides, two at a time.
  3. Place all seared chicken breasts into the pot. Add mushrooms, shallots, garlic, chicken broth, and marsala. Cover and select SLOW COOK, HIGH, 4 hours, and SYNC FINISH. Press START.

For the green beans:

  1. Toss together green beans, olive oil, salt, pepper, onion powder, garlic, and Parmesan.
  2. Preheat the other pot on BAKE, HIGH, 20 minutes, and press START. Once preheated, add green beans. Cover and let cook.
  3. Once the chicken is finished, stir in cream and Parmesan. Serve immediately with the green beans and garnish with parsley. Enjoy!

Recipe by: @fettysfoodblog

Entrees
American
Chicken
Slow Cooker