Simple Crockpot Chicken Marsala
Looking for a delicious meal that’ll feed your whole family and that you won’t have to spend hours slaving over? If you’ve got a crockpot, I highly suggest checking out this delicious recipe for Chicken Marsala. I popped this in my crockpot yesterday morning before work and by the time I got home, dinner was made!
- 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) sliced mushrooms, drained
- 1 cup sweet Marsala wine or chicken broth
- 1/2 cup water
- 1/4 cup cornstarch (or you can use flour like I did)
- 3 tablespoons chopped fresh parsley (or you can use dried parsley like I did)
- Spray crockpot with cooking spray. In crockpot, 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 leaving the mushrooms and liquid in. Place chicken on a plate.
- In small bowl, mix water and cornstarch or flour until smooth and then stir into the liquid you left in the crockpot. Increase the heat setting to high; cover and cook about 10 minutes or until sauce is slightly thickened. (If you like your sauce a little more on the thick side, you can also remove the mushrooms and liquid and put in a saucepan. Bring to a boil and then add the cornstarch or flour/water and cook as you would to make gravy.)
- Return chicken to crockpot. Cover and cook on high heat setting 5 minutes longer or until chicken is hot.
- To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley and serve on a bed of rice if you’d like.