FR
Menu
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala
  • Prep 10 min
  • Total 5 hr 25 min
  • Servings 8
Entertaining? Here's a no fuss main dish that looks elegant but is actually easy.
November 5, 2012

Ingredients

  • 2 cloves garlic, finely chopped
  • 1 tbsp (15 mL) vegetable oil
  • 8 boneless skinless chicken breasts
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 can (10 oz/284 mL) canned, sliced mushrooms, drained
  • 1 cup (250 mL) sweet Marsala wine or chicken broth
  • 1/2 cup (125 mL) water
  • 1/4 cup (50 mL) cornstarch
  • 3 tbsp (45 mL) chopped fresh parsley

Steps

  • 1
    Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
  • 2
    Cover; cook on Low heat setting 5 to 6 hours.
  • 3
    Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.
  • 4
    Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.
  • 5
    To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

  • Tip: Serve on a bed of white rice with a green salad.
  • Tip: Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.

Nutrition Facts

Serving Size: 8 Servings
Calories
190
Total Fat
6g
Saturated Fat
1 1/2g
Trans Fat
0g
Cholesterol
70mg
Sodium
360mg
Total Carbs
7g
Dietary Fiber
1g
Sugars
1g
Protein
26g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved