“Nothing awakens reminiscence like an aroma.” ~ Victor Hugo

There are several reasons I love a crockpot.

First of all, the ease of making dinner and second how it fills your house with a fabulous aroma. Makes me look forward to dinner all day long. Another reason is pretty easy clean up – especially if you use those handy little crockpot liners.

This meal was no exception.

Crockpot Chicken Marsala

  • 1 lb chicken breasts (if they are particularly large, I cut them in half)
  • 1 cup Marsala wine
  • 1 cup sliced mushrooms
  • 4 teaspoons jarred minced garlic
  • 1/2 cup water
  • 1/4 cup cornstarch
  • salt/pepper
  • Prepared Rice (I prefer Jasmine Rice)

Season chicken with salt and pepper then place in crockpot.

Add in mushrooms and garlic. Top with Marsala wine.

Cook on low for 5 hours.

In a bowl, make a slurry with the water and cornstarch by mixing together until dissloved. Remove chicken from crockpot and pour in slurry, stirring to combine. Place chicken back in crockpot and turn up to high and cook for an addition 30 minutes. Season with salt and pepper if needed.

Serve over rice.


-abp