Slow Cooker Chicken Marsala

Prep: 10 min

Total: 5 hr 25 min

Servings:  8 Servings

 

What you need:

2          cloves garlic, finely chopped

1          tablespoon vegetable oil

8          boneless skinless chicken breasts

1/2       teaspoon salt

1/2       teaspoon pepper

2          jars (6 oz each) Green Giant® sliced mushrooms, drained

1          cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)

1/2       cup water

1/4       cup cornstarch

3          tablespoons chopped fresh parsley

 

Make Slow Cooker Chicken Marsala

SPRAY4- 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.

COVER; cook on Low heat setting 5 to 6 hours

REMOVEchicken 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.

RETURNchicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.

TO SERVE, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Pilsburry Tips:

Serve on a bed of white rice with a green salad.