Crockpot Chicken Marsala

One of my favorite dishes to order when I go to an Italian restaurant is Chicken Marsala so when I stumbled on a slow cooker recipe (original recipe here), I had to try it out for myself. Luckily the only ingredient I didn't have was Marsala cooking wine so it turned out to be an inexpensive and easy dinner to prepare.

I made some minor changes to the ingredients based on my taste but I think it turned out to be almost as good as restaurant quality, considering slow cookers result in a different texture of cooked chicken breast (not pounded but easy to shred).

Ingredients:
4 skinless, boneless chicken breasts
Ground black pepper & salt to taste
Poultry seasoning
Nonstick cooking spray
2 cups mushrooms
2 tsp minced garlic
1 1/2 cup Marsala cooking wine
1/4 cup cornstarch
1/2 cup water

Serving size: 4 - 6 people



For the sides, I went with Whole Grain Penne Pasta and Pear Gorgonzola Salad. Both really excellent with this dish.
 

What To Do:

1. Lightly grease your crockpot with cooking spray and then place chicken breasts in there. Season chicken with poultry seasonings of your choice, black pepper and salt. (I actually never use salt in my recipes but I include it for those that like it).

2. Add minced garlic, mushrooms and the Marsala cooking wine to the crockpot and cook on low for 5 hours covered.

3. While the chicken cooks, prepare your side dishes and set aside.

4. After 5 hours, remove the chicken breasts from crockpot using a slotted spoon and transfer to a plate or bowl. Mix together water and cornstarch using a whisk until fully dissolved and then add to the crockpot.

5. Return chicken to the crockpot, increase heat to high and cooking for another 30-45 minutes until sauce is thickened. 

Enjoy!

Cooking times may vary based on your slow cooker. I find my crockpot cooks a lot quicker on low setting than what some recipes recommended so adjust the temperature and cooking time based on the crockpot you are using.