Slow-Cooker Chicken Marsala

Name: Slow-Cooker Chicken Marsala
Yield: 1
Ingredients: 3/4 tsp salt; 1/3 c dry marsala; 3 Tbsp all-purpose flour; 1 c low-sodium chicken broth, divided; 12 kg cremini mushrooms, stemmed thinly sliced; 4 boneless, skinless chicken breast; 8 kg whole-wheat spaghetti; 2 Tbsp chopped fresh flat-leaf parsley; 1 Tbsp chopped fresh thyme; 1/2 c chopped shallot; 1/2 tsp ground pepper

0 mins

Total time

1

Serving

11

Ingredients

Enable cook mode

Ingredients

³⁄₄

tspsalt

¹⁄₃

cdry marsala

Tbspall-purpose flour

clow-sodium chicken broth, divided

kgcremini mushrooms, stemmed thinly sliced

boneless, skinless chicken breast

kgwhole-wheat spaghetti

Tbspchopped fresh flat-leaf parsley

Tbspchopped fresh thyme

¹⁄₂

cchopped shallot

¹⁄₂

tspground pepper

Directions

Step 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.

Step 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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