Boneless skinless chicken breasts
1 1/2 lb
Ground black pepper
8 oz, sliced
3 cloves, minced
2 tbsp, chopped
Chicken Marsala in the Crock-Pot
5 h 25 m
5 h 40 m
- Prepare the crock-pot by greasing it with cooking spray.
- Season the chicken with salt and ground black pepper. Place it in the crockpot. Top with mushrooms. Add garlic. Add wine. Cover. Cook on LOW for 4 hours, or until cooked through. Then, remove the chicken from the crockpot.
- Whisk together cornstarch and water in a bowl. Whisk into the sauce. Whisk in cream. Return the chicken to the crockpot. Cover. Cook on HIGH for 20 minutes, or until thickened. Before serving, garnish the Slow cooker chicken marsala with parsley. Serve with lemon. Enjoy!