Chicken Marsala in the Crock-Pot|Print

Servings: 6

Cooking spray

Boneless skinless chicken breasts

1 1/2 lb

Salt

to taste

Ground black pepper

to taste

Button mushrooms

8 oz, sliced

Garlic

3 cloves, minced

Marsala wine

1 cup

Water

1/2 cup

Cornstarch

1/4 cup

Heavy cream

2 tbsp

Parsley

2 tbsp, chopped

Lemon wedges

for serving

Chicken Marsala in the Crock-Pot

Prep:

15 m

Cook:

5 h 25 m

Ready in:

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!