Slow-Cooker Chicken Marsala
By Sandybehr
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- 1
- 325 mins
4.4/5
(8 Votes)
Ingredients
- 2 cloves 2 cloves garlic, finely chopped
- 1 tablespoon 1 tablespoon vegetable oil
- 8 8 boneless skinless chicken breasts
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon pepper
- 2 jars 2 jars (6 oz each) sliced mushrooms, drained
- 1 cup 1 cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup 1/2 cup water
- 1/4 cup 1/4 cup cornstarch
- 3 tablespoons 3 tablespoons chopped fresh parsley
Preparation
Step 1
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.
2
Cover; cook on Low heat setting 5 to 6 hours.
3
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.
4
To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.