Slow Cooker Chicken Marsala
Easy, and flavorful Slow Cooker Chicken Marsala in a garlic and mushroom marasla sauce!
Servings:4 servings
Ingredients
- 4 boneless skinless chicken breasts
- salt and pepper to taste , (I used about ½ teaspoon of each)
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet marsala cooking wine , (may sub chicken broth in a pinch)
- ½ cup water
- ¼ cup corn starch
- fresh parsley, roughly chopped
Instructions
- Lightly grease your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
- Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
- Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
- Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.
Notes
Serve with rice or mashed potatoes.
Don't like mushrooms? Leave them out!
Marsala wine substitute: chicken broth makes a great substitute!
Nutrition
Calories: 170 kcal, Carbohydrates: 9 g, Protein: 25 g, Fat: 3 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 72 mg, Sodium: 350 mg, Potassium: 548 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 35 IU, Vitamin C: 6 mg, Calcium: 14 mg, Iron: 1 mg