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Slow Cooker Chicken Marsala

Makes 8 ServingsSlow Cooker Recipes from AlansKitchen.com

Prep Time: 10 Min.
Slow Cooker Time: LOW 5 to 6 hrs. HIGH 15 to 20 min.

Ingredients:

  •    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 (from 32-oz carton)

  • 1/2 cup water

  • 1/4 cup cornstarch

  •    3 Tablespoons chopped fresh parsley

Directions:

Spray 4- to 5-quart slow cooker with cooking spray.

  1. In cooker, place garlic and oil.  Sprinkle chicken with salt and pepper.  Place in cooker over garlic.   Place mushrooms over chicken and pour wine over all.

  2. Cover and cook on LOW for 5 to 6 hours.  Remove chicken from cooker and place on plate and cover to keep warm.

  3. In small bowl, mix water and cornstarch until smooth. Stir into liquid in cooker.  Increase heat setting to HIGH. Cover and cook about 10 minutes or until sauce is slightly thickened.  Return chicken to cooker. Cover and cook on HIGH for 5 minutes longer or until chicken is hot.   To serve, spoon mushroom mixture over chicken breasts. Sprinkle with parsley.

Kitchen Tip:
Serve on a bed of white rice with a green salad.

Make sure to use sweet Marsala wine.  Dry Marsala makes this dish taste too acidic.

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