Coolen's Chicken in Marsala Sauce - Slow Cooker Recipe

CHICKEN IN MARSALA SAUCE – SLOW COOKER RECIPE

When Rainbow Wahine Softball Coach Bob Coolen was asked to share one of his favorite recipes, he decide to choose one from his wife, Nanci’s, cookbook.  While he says he does not cook it, he “likes to eat it.” 

MAKES: 4 Servings

Prep:     15 min

Slow cook: Low for 4 hours

1 tbsp    Olive oil

2 tbsp    chopped shallot

2 cloves garlic- chopped

2 tbsp    all-purpose flour

½ tsp     salt

¼ tsp     black pepper

1 ¾ lbs. boneless, skinless chicken

              breasts

8 oz.      baby bella mushrooms, sliced

¾ C      Marsala

2 tsp     cornstarch

2 tbsp   chopped parsley

Coat slow cooker with non-stick cooking spray.

Combine olive oil, shallot, and garlic in bottom of slow cooker. Combine flour, salt and black pepper; coat chicken with mixture and add to slow cooker. Add mushrooms and Marsala.

Cover and cook on LOW for 4 hours. If you want to make gravy; drain liquid into a small saucepan and bring to a simmer. Combine cornstarch with 2 tsp water and stir into saucepan; simmer foe about 1 min and add back into slow cooker. Add parsley.

Great with mashed potatoes or rice!