Crock Pot Chicken Marsala vs Standard Cooking
There are many ways of cooking food. The Slow Cooker since it’s very handy when we’re really busy. Simply drop the ingredients in the pot and you’re nearly done.
Though there are dishes that do not require too long to prepare and cook from A to Z.
Historically, Chicken Marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced.
Let’s start with the Crock-Pot:
- 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
- sage (optional)
- Lightly grease 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.
Chicken Marsala – The Traditional way
Yeah, I’m a huge fan of slow cooking, but I like this quick Chicken Marsala made on the go too 🙂
Check out the video below:
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So, let’s try both recipe and we’ll see!
Hope you like these recipes and don’t forget to share!
Via Creme de la Crumb Slow Cooker Chicken Marsala