Chicken Marsala

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

 

Our slow-cooker recipe for Chicken Marsala turns a classic Italian recipe into a fuss-free family favorite.

Yield:

Makes 8 Servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 5 Hours, 30 Minutes

Ingredients

2 garlic cloves, finely chopped
1 tablespoon vegetable oil
8 skinned and boned chicken breasts
1/2 teaspoon table salt
1/2 teaspoon black pepper
2 (6-oz.) jars sliced mushrooms, drained
1 cup sweet Marsala wine or chicken broth
1/4 cup cornstarch
Hot cooked rice
Garnish: chopped fresh parsley

Preparation

1. Combine garlic and oil in a lightly greased 4- or 5-qt. slow cooker. Sprinkle chicken with salt and pepper; place in slow cooker. Arrange sliced mushrooms over chicken, and pour in wine.

2. Cover and cook on Low 5 to 6 hours. Remove chicken from slow cooker; cover to keep warm.

3. Stir together 1/2 cup water and cornstarch until smooth; stir cornstarch mixture into liquid in slow cooker. Increase heat to High. Cover and cook 10 minutes or until sauce is slightly thickened.

4. Return chicken to slow cooker. Cover and cook on High 5 minutes or until hot. Serve over hot cooked rice.

Note:

Our Best Slow Cooker Suppers

November 2013