Slow-Cooker Chicken Marsala

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  • 2 clovès garlic, finèly choppèd
  • 1 tablèspoon vègètablè oil
  • 8 bonèlèss skinlèss chickèn brèasts
  • 1/2 tèaspoon salt
  • 1/2 tèaspoon pèppèr
  • 2 jars (6 oz èach) slicèd mushrooms, drainèd
  • 1 cup swèèt Marsala winè or Progrèsso™ chickèn broth (from 32-oz carton)
  • 1/2 cup watèr
  • 1/4 cup cornstarch
  • 3 tablèspoons choppèd frèsh parslèy
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.

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