Slow-Cooker Chicken Marsala

Slow-Cooker Chicken Marsala

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  1. Whisk flour and 1/2 cup broth in a small bowl until smooth. Combine the flour mixture, mushrooms, shallots, Marsala, thyme and the remaining 1/2 cup broth in a 6-quart slow cooker. Arrange chicken in a single layer in the slow cooker; sprinkle with salt and pepper. Cover and cook on Low until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 3 hours to 3 hours, 30 minutes.

  2. Cook pasta according to package directions; drain. Serve the chicken over the pasta. Top with the Marsala sauce and sprinkle with parsley.

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