Crockpot Chicken Marsala - Modified from Jenny at Making Lemonade
6-8 chicken tenders/breasts
5-6 large garlic cloves, minced
2 T minced onion
1/2 tsp. salt
1/2 tsp. pepper
8 oz mushrooms
1/2 C + 1/4 C chicken broth (divided)
2-3 T corn starch
Spray the inside of your crockpot with cooking spray. Then, place half of the minced garlic on the bottom of the crockpot. Top with chicken, salt, pepper, minced onion and remaining garlic.
Top with mushrooms, and pour the 1/2 C chicken broth over the chicken and mushrooms.
Cover, and cook on low for 4-6 hours.
About 10 minutes before dinner, remove the chicken with a slotted spoon, and set aside, covered, to keep warm.
Mix the remaining 1/4 chicken broth with corn starch. Add to the crockpot. Turn to high, and cook for 10 minutes or so, allowing the sauce to thicken.
Serve chicken atop garlic pasta covered with the mushroom sauce.
This post is linked to Crockpot Wednesdays and Slow Cooking Thursday.
