Slow Cooker Chicken Marsala

By nancytripp

Ingredients

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

Preparation

Step 1

Spray 4-5 quart slow cooker with cooking spray. In cooker, place chopped garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine or broth over all.

Cover; cook on low heat setting 5-6 hours.

Remove chicken from the slow cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in slow cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.

Return the chicken to the slow cooker. Cover; cook on high heat setting 5 minutes longer or until chicken is hot.

To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.