Slow-Cooker Chicken Marsala

By á-174023

Ingredients

• 2 2
• cloves garlic, finely chopped
• 1 1
• tablespoon vegetable oil
• 8 8
• boneless skinless chicken breasts
• 1/2 1/2
• teaspoon salt
• 1/2 1/2
• teaspoon pepper
• 2 2
• jars (6 oz each) Green Giant™ sliced mushrooms, drained
• 1 1
• cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
• 1/2 1/2
• cup water
• 1/4 1/4
• cup cornstarch
• 3 3
• tablespoons chopped fresh parsley

Preparation

Step 1

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
Cover; cook on Low heat setting 5 to 6 hours.
Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker.
To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.