IMG_3403This 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
Serves 6
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Prep Time
10 min
Cook Time
6 hr
Prep Time
10 min
Cook Time
6 hr
Ingredients
  1. 6 boneless skinless chicken breasts
  2. salt and pepper to taste
  3. 2 teaspoons minced garlic
  4. 1 cup sliced mushrooms
  5. 1 cup sweet marsala cooking wine (may sub chicken broth)
  6. 1/2 cup chicken broth
  7. 2 tablespoons butter
  8. ΒΌ cup flour
  9. fresh parsley, roughly chopped, (to taste)
Instructions
  1. Lightly spray slow cooker with nonstick spray.
  2. Season chicken with salt and pepper and place in the bottom of the slow cooker.
  3. Top chicken with garlic, mushrooms, marsala wine and chicken broth. Cover and cook for 5-6 hours on low.
  4. 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.
  5. 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 https://mykitchenthoughts.com/

 

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