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Slow Cooker Chicken Marsala Recipe



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) Green Giant® sliced mushrooms, drained

1 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)

1/2 cup water

1/4 cup cornstarch

3 tablespoons chopped fresh parsley




1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.


2. Cover; cook on Low heat setting 5 to 6 hours.


3. Remove chicken from cooker; place on plate and cover to keep warm. 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.


4. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.


5. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

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Taken on September 23, 2008