So it’s been pretty cold outside lately and we’ve actually had a teeny bit of snow…I mean, it melts the next day when we have 50 degree weather, but it’s mostly been cold outside. The salad that I brought for lunch was good, but didn’t exactly warm me up, so I took a look at Pinterest to get some inspiration for a comforting meal to make this week. I was going to try something new, but I came across a recipe that I’ve made several times already and now it’s what I’m craving…Chicken Marsala!
This is another crockpot recipe, which of course means that it’s easy and won’t require too much work. Just a matter of waiting for it to be done! If you don’t have a crockpot, you can make the chicken and mushrooms separately from the sauce and throw it all together!
Slow Cooker Chicken Marsala
**recipe from www.lecremedelacrumb.com**
Ingredients:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste (about 1/2 teaspoon of each)
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
- 1/2 cup water
- 1/4 cup corn starch
- Fresh parsley, roughly chopped
Directions:
- 1. Lightly grease your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
- 2. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
- 3. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
- 4. Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.
Ok, so there’s a few things that I have learned with this recipe. If you like mushrooms, you know that they cook waaaaay down. One cup is just not enough and I like to have extra so I double or triple the amount of mushrooms and just add more marsala wine to make sure there’s enough sauce. For me, it tends to take longer than the 20-30 minutes for the sauce to thicken so it may also take a little longer for you. I’m not going to lie, I NEVER add fresh parsley when it’s in recipes because I don’t ever think to buy it, so if you don’t have it, no worries. You won’t be missing anything.
When I make this recipe, I also make egg noodles or some other pasta to serve it over. It’s delicious straight out of the crockpot and delicious the next day too! Enjoy 🙂
She discovered her passion for the neurologic pediatric and adult population during her clinical affiliation at a special services school in Cape May, New Jersey. She is an active member of the APTA and continues to take post-graduate course work related to treatment methods for neurological diagnoses.
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