Slow-Cooker Chicken with Rosemary & Mushrooms over Linguine

1. Whisk together the stock and flour in a 5- to 6-quart slow cooker until blended. Place the shallots, mushrooms, Marsala, and rosemary in the slow cooker. Sprinkle the chicken with the salt and pepper; arrange the chicken in the slow cooker, nestling it among the vegetables and liquid. Cover and cook on LOW until the chicken is tender and the sauce has thickened, about 4 hours.

2. Transfer the chicken from the slow cooker to a serving platter, reserving the cooking liquid and vegetables in the slow cooker. Transfer the cooking liquid and vegetables to a 2-quart saucepan; bring to a boil over medium-high. Boil, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes.

3. Cook the linguine according to the package directions, omitting the salt and fat; drain. Divide the linguine among 4 bowls; serve the chicken over the pasta. Top with the sauce. Sprinkle evenly with the parsley.

Tips

Multicooker Directions: In Step 1, whisk together the stock and flour in the inner pot of a 6-quart multicooker until blended; add the shallots, mushrooms, Marsala, and rosemary. Sprinkle the chicken with the salt and pepper; arrange the chicken in the pot, nestling it among the vegetables and liquid. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the chicken is tender and the sauce has thickened, about 4 hours. Turn off the cooker. In Step 2, transfer the chicken to a serving platter, reserving the cooking liquid and vegetables in the pot. With the lid off, press SAUTÉ [Normal]. Bring to a boil; cook uncovered, stirring often, until the sauce is reduced to 2 cups. Complete Step 3.