Growing up, for whatever reason, I absolutely hated mushrooms. They tasted bad. They had a bad texture. And they didn’t look good. Plus they grew in our lawn every now and then and my parents always reminded me not to eat them because they were poisonous. So why would I eat them on my food at dinner?
Well, that all changed when I was introduced to Chicken Marsala at a local restaurant. All the flavors blended so well and it all tasted so good.
Then I was introduced to Stuffed Chicken Marsala which was about a million times better because the chicken was stuffed with cheese! But I digress.
Chicken Marsala is something my kids will actually eat (although should they with the wine? I don’t know. They did seem a little loopy the last time I gave it to them, but I think that was just them being them) and it’s fancy enough that I feel really proud of myself for making such a great meal.
But you know what makes me feel even better about making Chicken Marsala? When it’s made in the slow cooker and I hardly have to do anything!
Unfortunately I only have a picture of it in its raw form because we devoured it once it was plated. I’ll make it again soon and post a picture of the finished product because goodness, it was good.
- 4 breasts chicken
- 1 cup Marsala wine
- 1-2 cups mushrooms
- 1 1/2 teaspoons minced garlic
- to taste salt & pepper
- 1/2 cup chicken broth
- 1/4 cup cornstarch
- Season chicken with salt and pepper and place into slow cooker. Add in Marsala wine, mushrooms, and minced garlic into slow cooker.
- Cook on low for 4-5 hours or on high for 2-3 hours.
- Pull out chicken and place on a plate. Combine chicken broth and cornstarch. Stir in the broth/cornstarch mixture into slow cooker and put the chicken back into the slow cooker. Turn slow cooker on high for 30 minutes and cook until sauce thickens.
