slow cooker chicken marsala

Slow Cooker

Slow Cooker Chicken Marsala

Drescription

This slow-cooker chicken Marsala recipe gets its full flavor from plenty of mushrooms and fragrant shallots. Whole-wheat pasta soaks up the rich sauce. Round it out with a simple green salad for a comforting healthy dinner.

Ingredients

3 tablespoons all-purpose flour
1 cup low-sodium chicken broth, divided
12 ounces cremini mushrooms, stemmed and thinly sliced (about 4 cups)
½ cup chopped shallots
⅓ cup dry marsala
1 tablespoon chopped fresh thyme
4 (6 ounce) boneless, skinless chicken breasts
¾ teaspoon salt
½ teaspoon ground pepper
8 ounces whole-wheat spaghetti
2 tablespoons chopped fresh flat-leaf parsley

Directions

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.
Cook pasta according to package directions; drain. Serve the chicken over the pasta. Top with the Marsala sauce and sprinkle with parsley.

Sheet Pan Chicken & Vegetables with Romesco Sauce

Romesco sauce, a classic Mediterranean sauce made with roasted peppers, nuts, garlic and olive oil, is a delicious accompaniment to fish, grilled vegetables, omelets and this one-pan meal of roasted chicken and vegetables. Potatoes, broccoli and chicken thighs all roast together while you make the quick and easy sauce for a fast one-dish meal that's mouthwateringly delicious.