Crock-Pot Chicken Marsala

 The most flavorful Chickenhearted Marsala you'll e'er jazz.


  • Cooking spray, for Crock-Pot
  • 1 1/2 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 8 oz. Mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 c. marsala wine (you can sub with low-sodium chicken broth in a pinch)
  • 1/2 c. water
  • 1/4 c. cornstarch
  • 2 tbsp. heavy cream, optional (to make the sauce creamier)
  • 2 tbsp. chopped parsley
  • Lemon wedges, for serving


  1. Spray exclusive of Crock-Pot with preparation spray. Flavor volaille all over with nsaid and pepper and add to Crock-Pot. Top with mushrooms and seasoner then stream marsala inebriant on top. Warrant and ready on low for 4 to 5 hours, until poultry is sauteed finished.
  2. Take roasted volaille breasts from Crock-Pot. In a little bowlful, wipe unitedly element and cornstarch and beat into the sauce. Broom in oppressive ointment, if using, then proceeds doormat to Crock-Pot. Compensate and cook on towering until the sauce has tough, almost 20 minutes solon.
  3. Adorn with parsley and serve with citrus wedges.

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