Crockpot Marsala Chicken

1. 1

   Combine the oil and the garlic in the bowl of a slow cooker and stir.

2. 2

   In a large resealable plastic bag, mix the flour, salt, and pepper. Add the chicken, seal the bag, and shake to coat the chicken with the flour mixture. Transfer the coated chicken to the slow cooker, then add the mushrooms.

3. 3

   Warm the Marsala wine in a small frying pan over medium-high heat until it reduces, 2 to 3 minutes; pour it into the slow cooker over the chicken and mushrooms.

4. 4

   Cover and cook on Low until the sauce thickens and the chicken is no longer pink in the center and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted in the center should register at least 165 degrees F (74 degrees C).

5. 5

   If the sauce is too thin, mix the water and cornstarch in a small bowl and slowly pour it into the slow cooker. Cover and cook on High until thickened, about 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.

• Calories 143.15 kcal Moderate
• Protein 19.21 g Good Source
• Carbs 6.92 g Moderate
• Total Fat 2.59 g Low Source
• Saturated Fat 0.15 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 61.23 mg High
• Sodium 421.49 mg Moderate
• Fiber 0.46 g Low Source
• Sugar 2.4 g Low Source
• Added Sugar 2.06 g Low Source
• Calcium 0.54 mg Low Source
• Iron 1.29 mg Low Source
• Potassium 336.64 mg Low Source
• Vitamin A 1.56 mcg_rae Low Source
• Vitamin C 0.54 mg Low Source
• Vitamin D 0.14 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄
• Alcohol 🚫🍷