Check out what my friends at Betty Crocker had to say about this Slow Cooker Chicken Marsala:

I used full chicken breasts that I thought too thick. I served over pasta. We had a lot of left over (two of us). I cut the remaining chicken and combined the left over pasta and mixed before setting it in the fridge. The next evening, the combination was perfect

It’s true, after marinating overnight if you’re lucky enough to have leftovers they will taste even better! That just tells you that this combination of ingredients is perfect. Our family of 4 ate it mostly gone and I was lucky enough to have it for lunch next day – spectacular!

Ingredients

2 cloves garlic, finely chopped

1 tablespoon Wesson vegetable oil

8 Tyson boneless skinless chicken breasts

1/2 teaspoon Morton salt

1/2 teaspoon pepper

2 jars (6 oz each) sliced mushrooms, drained

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

1/2 cup water

1/4 cup Argo cornstarch

3 tablespoons chopped fresh parsley

Directions

Spray 4- to 5-quart slow cooker with Pam cooking spray. In cooker, place garlic and Wesson oil. Sprinkle Tyson 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.

Remove your chicken from the cooker; place on plate and cover to keep warm. In small bowl, mix water and Argo 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. Return chicken to cooker.

To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

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Quick Tip: This dish works over rice or some type of pasta – try it sometime!

Thank you to Betty Crocker for this awesome recipe!

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