SLOW COOKER CHICKEN MARASALA

By porklion

Ingredients

• 1/2 cup all-purpose flour
• 2 teaspoons salt, divided
• 1/2 teaspoon coarse black pepper
• 1/3 cup butter
• 4 1/2 to 5 pounds chicken breasts with bone and skin
• 1 pound mushrooms, sliced
• 1 small onion, sliced
• 1 1/2 cups Marsala wine
• 2 tablespoons water
• 1 1/2 tablespoons cornstarch
• Chopped parsley

Details

Cooking time 300mins
Adapted from everydaygoodthinking.com

Preparation

Step 1

In a large resealable plastic bag, add flour, 1 teaspoon salt and pepper. Seal and shake. Shake a few pieces of chicken in bag at a time to coat with flour mixture; set aside. Repeat with remaining breasts.
In a large skillet over medium, melt butter. Add chicken, skin-side-down, cooking about 4 minutes until skin is golden brown. Place chicken skin-side-up in slow cooker crock.
Pour Marsala over chicken and add mushrooms, onions and remaining 1 teaspoon salt.
Cover and cook on HIGH for 2 hours or LOW for 4 hours until chicken is cooked through and tender.
Remove chicken to a serving platter. Cover with foil and keep warm.
In a small bowl, stir water and cornstarch until cornstarch is dissolved.
Transfer liquid from crock to a medium skillet. Stir in cornstarch mixture.
Place skillet over medium-heat. Cook about 3 minutes, stirring constantly until mixture is slightly thickened.
Pour mixture over chicken. Sprinkle with parsley before serving.