Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala
Slow Cooker Chicken Marsala

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    tsp vegetable or canola oil

  • 1

    clove garlic, fine chopped

  • 1.5

    -ish lbs chicken breast (boneless, skinless)

  • 1/4

    cup all-purpose flour

  • 1/2

    tsp salt

  • 1/4

    tsp pepper

  • 1/2

    tsp dried basil

  • 3/4

    cup marsala (cooking) wine

  • 3/4

    cup (low sodium) chicken broth

  • 1

    tbs butter or margarine, broken into small pieces

  • 8

    ounces fresh mushrooms, sliced

  • 2

    tbs fresh parsley, chopped

Directions

Update: While I didn’t seem to have this problem the first time I made this (or didn’t notice), the sauce had been a little more liquidy than I wanted the last few times, and I ended up adding more flour at the end. The last time I made this, I went ahead and doubled (or just short of it) the dry ingredients (flour, salt, pepper, and dried basil). It turned out great!…just a little thicker than before. It’s really up to your personal preference, but I wanted to offer that as an option, as well. :-) Directions: In the slow cooker, spread the oil and chopped garlic evenly over the bottom. Lay your chicken breasts in the slow cooker on top of the oil and garlic (try not to have them completely overlapping). Mix the flour, salt, pepper, and basil together, then sprinkle over the chicken. Combine the wine and chicken broth together, and then pour into the slow cooker. Dot the butter over the chicken breasts, and then dump in the mushrooms. Cook on low for 6 hrs. When six hours are up, pull the chicken and put on serving dish. Stir the sauce and mushrooms and little and then spoon it over the chicken. Sprinkle with parsley. Serve over pasta, rice, or even mashed potatoes (though pasta is our favorite for this particular meal).

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