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Ingredients
4 Chicken thighs, boneless, skinless
1 Stick butter
8 Ounces cream cheese
2/3 Cup Marsala cooking wine
2 Cans mushroom soup
3/4 Cup water
1/4 Teaspoon oregano
1/4 Teaspoon basil
1/2 Teaspoon garlic salt
Salt & pepper to taste
Instructions
Cut chicken thighs into cubes. Place chicken, butter, water and spices in crockpot. Mix cream cheese, wine and mushroom soup until combined and pour over chicken. Cover and cook on LOW for 7 to 8 hours. Serve over cooked egg noodles.