Crock-Pot Chicken Marsala
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:
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Ingredients for - Crock-Pot Chicken Marsala

1. Cooking spray -
2. 1 1/2 lb. boneless skinless chicken breasts -
3. Kosher salt -
4. Freshly ground black pepper -
5. 8 oz. button mushrooms, sliced -
6. 3 cloves garlic, minced -
7. 1 c. marsala wine  -
8. 1/2 c. water -
9. 1/4 c. cornstarch -
10. 2 tbsp. heavy cream, optional -
11. 2 tbsp. chopped parsley -
12. Lemon wedges, for serving -

How to cook deliciously - Crock-Pot Chicken Marsala

1. Stage

Grease inside of Crock-Pot with cooking spray. Season chicken all over with salt and pepper and add to Crock-Pot. Top with mushrooms and garlic then pour marsala wine on top. Cover and cook on low for 4 to 5 hours, until chicken is cooked through.

2. Stage

Remove cooked chicken breasts from Crock-Pot. In a small bowl, whisk together water and cornstarch then whisk into the sauce. Whisk in heavy cream, if using, then return chicken to Crock-Pot. Cover and cook on high until the sauce has thickened, about 20 minutes more.

3. Stage

Garnish with parsley and serve with lemon wedges.

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