Yes it was delicious! I didn’t have the time to slow cook this recipe so I changed things up a little. I used thin boneless chicken breast. 1 pkg fresh mushrooms sauteed in 2tbls butter 3-5 min till tender. I added 1tsp onion powder 1tsp garlic powder 1/2 tsp salt 1/4 tsp pepper to flour. I used 1 cup ck broth 1 cup true blue marsala wine in pan drippings to create sauce to pour on top of ck. I cooked ck 3 min per side then put in casserole dish pour sauce on top of ck and shrooms then add 1/2 cup mozzarella cheese 1/2 cup parmesan and bake in oven on 425 degrees for 25 min. All done. Yummy!
INGREDIENTS
4 boneless skinless chicken breasts
salt and pepper to taste (I used about ½ teaspoon of each)
2 teaspoons minced garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
½ cup water
¼ cup cornstarch
fresh parsley, roughly chopped
INSTRUCTIONS
Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.