Slow-Cooker Chicken Marsala

By Valarie

Ingredients

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

Details

Servings 8
Cooking time 325mins
Adapted from pillsbury.com

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. 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.

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. 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.

Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.