- 1 tablespoon olive oil
- 2 cloves garlic cloves, minced
- 1/4 cup all-purpose flour
- salt and ground black pepper to taste
- 3 pounds skinless, boneless chicken breast, cut into 2-inch cubes
- 12 ounces sliced white mushrooms
- 1 cup Marsala wine
- 2 tablespoons water (optional)
- 1 tablespoon cornstarch (optional)
- 1 tablespoon chopped fresh parsley for garnish
- Stir olive oil and garlic into the bowl of a slow cooker.
- Mix flour, salt, and pepper in a bowl. Pour flour mixture into a large resealable plastic bag; add chicken to bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken and sliced mushrooms into slow cooker.
- Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into slow cooker and cover.
- Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.
05/14/2018
recipepes.com
Slow Cooker Chicken Marsala, recipe
PT15M
PT1H
5
455 calories
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