Slow-Cooker Chicken Marsala
By á-174023
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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
Details
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.
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