Slow Cooker Chicken Marsala

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Chicken Breasts: You can substitute with boneless chicken thighs, but you may need to adjust the cook time to ensure they are cooked to a temperature of 165 degrees Fahrenheit.

[{"selector":"#anim-e0d1535e-a41e-4032-a625-b3679609a2b1","keyframes":{"transform":["scale(0.05)","scale(1)"]},"delay":101,"direction":"normal","duration":1401,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] Suggested Equipment Crock-Pot Express Slow Cooker: This isn’t just a slow cooker, it’s also a pressure cooker and sauté pan. It makes a variety of dishes and is a versatile product for your kitchen. The oval shape is similar in size and shape to a standard 6-quart slow cooker.

Step 1: Season both sides of chicken breasts with spices. Step 2: Brown the chicken on both sides by cooking in a sauté pan Step 3: Place the chicken in the slow cooker. Step 4: Top with the mushrooms and garlic.

S tep 5 : Pour the Holland House Marsala Cooking Wine over the top of the ingredients. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.

Step 6: Remove the cooked chicken to a plate. Whisk together the cornstarch and water in a small bowl before pouring into the slow cooker. Cook for 15 minutes on HIGH until thickened. Step 7: Return the chicken to the slow cooker and heat for 5 minutes to warm through.

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