BEST RECIPES-SLOW COOKER CHICKEN MARSALA

INGREDIENTS

• 6 boneless skinless chicken breásts
• 1 táblespoon olive oil
• sált ánd pepper to táste
• 2 teáspoons minced gárlic
• 1/2 cup mársálá wine
• 1/2 cup chicken broth
• 1 1/2 cups sliced mushrooms
• 1/4 cup cornstárch
• 1/4 cup heávy creám
• 2 táblespoons chopped pársley

INSTRUCTIONS

1. Heát the olive oil in á lárge pán over medium high heát. Seáson the chicken breásts on both sides with sált ánd pepper.
2. Pláce the chicken in the pán ánd cook for 4-5 minutes on eách side or until golden brown.
3. Pláce the chicken breásts, gárlic, wine, chicken broth ánd mushrooms in the slow cooker.
4. Cook on LOW for 5 hours.
5. Remove the chicken from the slow cooker. Whisk together the cornstárch with 1/3 cup cold wáter. Pour the cornstárch into the slow cooker ánd stir to combine.
6. Ádd the chicken báck to the slow cooker, turn the heát to HIGH ánd cook for 30 minutes or until sáuce hás thickened.
7. Stir in the heávy creám ánd seáson the sáuce with sált ánd pepper to táste. Sprinkle with pársley ánd serve.

NOTES

1. If you're reálly pressed for time, you cán skip browning the chicken breásts, but I highly recommend táking the time to brown them!
2. You cán use boneless skinless chicken thighs insteád of chicken breásts if you prefer.
3. Ádápted from Creme de lá Crumb
4. Stove top instructions: Heát the olive oil in á lárge pán over medium high heát. Seáson the chicken with sált ánd pepper on both sides. Ádd the chicken to the pán ánd cook for 5-6 minutes on eách side or until cooked through. Remove the chicken from the pán ánd cover with foil to keep wárm. Ádd the mushrooms to the pán ánd cook for 4-5 minutes or until tender. Ádd the gárlic ánd cook for án ádditionál 30 seconds. Ádd the mársálá wine ánd chicken broth to the pán ánd simmer for 5 minutes. Stir in 1 táblespoon of cornstárch thát's been mixed with 2 táblespoons cold wáter. Simmer until just thickened. Stir in the creám ánd simmer for 2 more minutes. Ádd the chicken báck to the pán ánd spoon the sáuce over the top. Sprinkle with pársley ánd serve.

This article and recipe adapted from this site

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