Thursday, September 29, 2016

Slow Cooker Chicken Marsala

I had been wanting to try this recipe for a long time.  It was so easy to make and tasted great.  I used 2 breasts and 2 thighs.  See what I did in bold in the recipe.

Slow Cooker Chicken Marsala

4 boneless skinless chicken breasts
salt and pepper to taste (I used about ½ teaspoon of each)
2 teaspoons minced garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
½ cup water
¼ cup cornstarch
fresh parsley, roughly chopped

Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker

Top chicken with garlic, mushrooms, and marsala wine(chicken broth). Cover and cook for 5-6 hours on low.

Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir. Beth found it worked better to thicken the broth on the cooktop and then add it back in.

Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

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