four boneless skinless chicken breasts
salt and pepper to flavor (I used about ½ teaspoon of each)
2 teaspoons minced garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine (can also sub chook broth in a pinch)
½ cup water
¼ cup cornstarch
clean parsley, roughly chopped


  1. Lightly greasy your slow cooker with nonstick spray. Season bird with salt and pepper and region in the backside of your slow cooker.
  2. Top bird with garlic, mushrooms, and marsala wine. Cover and cook dinner for 5-6 hours on low.
  3. Use a slotted spoon to transfer chicken to a plate. Whisk collectively water and cornstarch til dissolved, then pour into gradual cooker and stir.
  4. Add chicken back to slow cooker, transfer warmth to high, cowl and cook any other 20-30 minutes till sauce is thickened. Taste and upload salt and pepper as wished. Sprinkle with parsley and serve.

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