This is absolutely one of my favorite slow cooker chicken recipes. You just gotta love a recipe that has a handful of ingredients, yet screams elegant and scrumptious at the same time. It’s another cold and rainy spring weekend, and I dug out the slow cooker. But don’t wait for a cold, rainy day to make this recipe, in fact, you’ll want to make it all the time…all year round. If you prefer to not use the Marsala, just substitute chicken broth. I serve this meal with my baked brown rice, and some roasted vegetables. When you sit down to enjoy this dinner, you kinda think you’re at a fine French restaurant, because the slow cooker did all the work.
Slow Cooker Chicken Marsala
2016-05-22 16:09:42
Serves 6
Prep Time
10 min
Cook Time
6 hr
Ingredients
- 6 boneless skinless chicken breasts
- salt and pepper to taste
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet marsala cooking wine (may sub chicken broth)
- 1/2 cup chicken broth
- 2 tablespoons butter
- ΒΌ cup flour
- fresh parsley, roughly chopped, (to taste)
Instructions
- Lightly spray slow cooker with nonstick spray.
- Season chicken with salt and pepper and place in the bottom of the slow cooker.
- Top chicken with garlic, mushrooms, marsala wine and chicken broth. Cover and cook for 5-6 hours on low.
- Use a slotted spoon to transfer chicken to a plate and keep warm. Cream the butter & flour together, pour into the slower cooker and and whisk together until smooth.
- Add chicken back to slow cooker, switch heat to high, cover and cook another 15-20 minutes until sauce is thickened. Sprinkle with parsley. Add salt and pepper to taste.
Adapted from http://www.lecremedelacrumb.com/
Adapted from http://www.lecremedelacrumb.com/
My Kitchen Thoughts http://mykitchenthoughts.com/