Crockpot Chicken Marsala - Modified from Jenny at Making Lemonade
6-8 chicken tenders/breasts
5-6 large garlic cloves, minced
2 T minced onion
1/2 tsp. salt
1/2 tsp. pepper
8 oz mushrooms
1/2 C + 1/4 C chicken broth (divided)
2-3 T corn starch
Spray the inside of your crockpot with cooking spray. Then, place half of the minced garlic on the bottom of the crockpot. Top with chicken, salt, pepper, minced onion and remaining garlic.
Top with mushrooms, and pour the 1/2 C chicken broth over the chicken and mushrooms.
Cover, and cook on low for 4-6 hours.
About 10 minutes before dinner, remove the chicken with a slotted spoon, and set aside, covered, to keep warm.
Mix the remaining 1/4 chicken broth with corn starch. Add to the crockpot. Turn to high, and cook for 10 minutes or so, allowing the sauce to thicken.
Serve chicken atop garlic pasta covered with the mushroom sauce.
This post is linked to Crockpot Wednesdays and Slow Cooking Thursday.
Oh, my - this looks wonderful! Crock pot recipes are some of my favorites!
ReplyDeleteThat looks amazing and I love the crockpot!
ReplyDeleteLooks tasty! Thanks for sharing.
ReplyDeleteI would suggest maybe adding some marsala wine (or other wine), since that's where chicken marsala gets its name. I can't wait to try this in the crock pot!
ReplyDeleteYou sure can do that. When I made it all we had was red wine :) I didn't think that would go so well. I would recommend adding it at the very end, as wine doesn't cook too well in the crockpot.
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