Chicken Marsala in slow cooker

By dawn716

Ingredients

• 8 BONELESS SKINLESS CHICKEN BREASTS
• 1/2 t SALT
• 1/2 t PEPPER
• 2 CLOVES GARLIC, FINELY CHOPPED
• 1 T OIL
• 2 6OZ JARS SLICED MUSHROOMS. DRAINED
• 1 C MARSALA WINE OR CHICKEN BROTH
• 1/2 C WATER
• 1/4 C CORNSTARCH
• 3 T CHOPPED FRESH PARSLEY

Preparation

Step 1

SPRAY 4-5 QUART SLOW COOKER. SPRINKLE CHICKEN WITH SALT AND PEPPER. IN

SLOW COOKER, PLACE GARLIC AND OIL, TOP WITH CHICKEN AND MUSHROOMS. POUR

WINE OVER TOP.

COVER, COOK ON LOW HEAT FOR 5-6 HOURS.

REMOVE CHICKEN, COVER TO KEEP WARM.

IN SMALL BOWL, MIX WATER AND CORNSTARCH UNTIL SMOOTH, STIR INTO LIQUID

IN SLOW COOKER. INCREASE HEAT SETTING TO HIGH.

COVER AND COOK ABOUT 10 MINUTES OR UNTIL SAUCE IS SLIGHTLY THICKENED.

RETURN CHICKEN TO SLOW COOKER. COVER , COOK ON HIGH 5 MINUTES LONGER

OR UNTIL CHICKEN IS HOT.

TO SERVE, SPOON MUSHROOM MIXTURE OVER CHICKEN., SPRINKLE WITH PARSLEY.