Place the shallots, mushrooms, Marsala, and rosemary in the slow cooker.
Cover and cook on LOW until the chicken is tender and the sauce has thickened, about 4 hours.
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.
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.
Lock the lid; turn Pressure Valve to “Venting.”
Turn off the cooker.
With the lid off, press SAUTE [Normal].
Bring to a boil; cook uncovered, stirring often, until the sauce is reduced to 2 cups.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
