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Slow Cooker Chicken Marsala

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

Expert Tips

  • Tip 1
    Tip: Serve on a bed of white rice with a green salad.
  • Tip 2
    Tip: Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.

Nutrition Information

190 Calories, 6g Total Fat, 26g Protein, 7g Total Carbs, 1g Sugars

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.
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