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
Serving suggestion - Serve with rice or mashed potatoes.
Don't like mushrooms? Leave them out! I do love the flavor they add to the sauce though so I recommend leaving them in large enough pieces that you can just easily pick them out if you don't like them.
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
