The Mushroom Sauce is the Boss In This Simple Crock Pot Classic That Makes Mouths Water
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The first time I had Chicken Marsala was at a popular Italian restaurant. I’d filled up on breadsticks and salad and they brought out this amazing plate of chicken smothered in a white wine and mushroom sauce. The chicken was tender, the flavors were perfect and I was in love. Every time we went back, I got the same thing but made sure to go easy on the bread and salad because I wanted to eat it ALL. I loved it with a side of roasted, crunchy potatoes because I could dip them in the sauce, and I still make that side with this today – when I make it in the crock!
That’s right, it’s every bit as good slow cooked right at home and a bit less effort. I’ve made the dish in a pan on the stove top before and it isn’t “too” difficult, but the fix it and forget it method is definitely my favorite.
Recipe and photo courtesy of Betty Crocker.
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Quick Tip: Feel free to brown the chicken in a pan before slow cooking, but it’s not necessary.