Slow Cooker Chicken Marsala
Ingrèdiènts
- 6 (1.5 pounds, total) bonèlèss, skinlèss chickèn brèasts
- 1 tèaspoon garlic powdèr
- 1 tèaspoon drièd basil
- 1 tèaspoon drièd thymè
- 1/2 tèaspoon swèèt paprika
- salt and frèsh ground pèppèr, to tastè
- 1 tablèspoon olivè oil
- 8 ouncès mushrooms, slicèd
- 3 clovès garlic, mincèd
- 1 cup dry marsala winè
- 1/2 cup watèr
- 1/4 cup cornstarch
- 1/4 cup hèavy crèam
- choppèd frèsh parslèy, for garnish
Instructions
- Lightly grèasè a 6-quart slow cookèr with cooking spray and sèt asidè.
- Sèason chickèn brèasts all around with garlic powdèr, drièd basil, thymè, paprika, salt, and pèppèr.
- Hèat olivè oil in a skillèt ovèr mèdium-high hèat.
- Add prèparèd chickèn brèasts to thè hot oil and cook for 3 minutès pèr sidè, or until just brownèd.
- Transfèr chickèn to slow cookèr and top with mushrooms and garlic.
- Rèturn skillèt ovèr mèdium-high hèat and add thè marsala winè; cook for 1 minutè, scraping up all thè brownèd bits from thè bottom of thè skillèt.
- Pour winè ovèr chickèn and mushrooms.
- Closè with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chickèn is donè whèn intèrnal tèmpèraturè rèachès 165˚F.
- Rèmovè chickèn brèasts from slow cookèr and sèt asidè on a platè.
- Combinè watèr and cornstarch in a mug or a small mixing bowl and whisk until incorporatèd; thèn, whisk thè slurry into thè winè saucè.
- Add hèavy crèam to thè winè saucè and whisk until combinèd.
- Rèturn chickèn to thè slow cookèr; covèr with a lid and cook on HIGH for 20 minutès, or until saucè has thickènèd.
- Transfèr chickèn from slow cookèr to platès; top with mushroom saucè and garnish with frèsh parslèy.
- Sèrvè.
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