I feel like I should just start this post the same way as my last… “I recently riddled my fans on Facebook about whether they would want a crock pot chicken marsala or crock pot chana masala recipe… and of course, you guys asked for both! So as promised, I have created both recipes and I’m sharing them with you this week.”
I thought it was fascinating to hear how many of you liked chicken marsala, but that it took too much work to make. That sounded like a great challenge! Nothing delicious needs to be over-complicated. But crock pot chicken can have varying results– consider that my warning– especially with breast meat. I know my crock pots well enough that we have a relationship, I know how much time it takes to get up to temperature, and when they are just too hot to mess with.
I opted to use thin-sliced boneless, skinless chicken breasts for this dish and to cook for a shorter amount of time in order to retain the moisture in the meat. Chicken must be cooked through, so if you are not already aware of how moody your crock can be, you might want to be home when you cook this dish for the first time to ensure that it doesn’t dry out. Like any relationship, it takes a while to figure out. But it’s worth it.
Also, I recommend using a slicer LIKE THIS to save time with the prep work. Yes, a simple knife could take care of slicing the mushrooms, but I really like how this device makes everything a consistent size. You can also use it for eggs (duh!), strawberries, kiwis, and soft cheese.
Crock Pot Chicken Marsala
Prep Time: 10 minutes
Cook Time: 4-6 hours
1.5 lbs thin-sliced boneless, skinless chicken breast
4 T. salted butter, cubed
8 oz. baby portabella mushrooms, cleaned and sliced
2 cloves garlic, minced
8 oz. marsala cooking wine
1/2 c. cold water
3 T. corn starch
Place chicken breasts in the crock pot and dot with chunks of the cold butter. Put mushrooms in next and spread across the chicken. Sprinkle with the garlic. Slowly pour in the cooking wine on top of everything, but not so fast as too wash all the mushrooms and garlic off of the chicken. Cook on low for 4-6 hours then remove the chicken from the pot using a slotted spoon. In a separate bowl, dissolve the corn starch in the water and then add it to the liquid in the pot and stir. Add the chicken back to the pot and cook an additional hour. Serve over wide egg noodles.