Crock Pot Chicken Marsala

I was looking for something different than the typical meat and veggies dinner we always seem to have these days trying to accommodate my keto dieting husband. I wanted something saucy to use over spaghetti squash noodles I planned to make. And I needed something easy for a busy day. I found this Crock Pot Chicken Marsala which was super simple and a winner! This would be great over pasta, or rice, or even a baked potato. But tonight, we all enjoyed it over spaghetti squash noodles.

CROCK POT CHICKEN MARSALA

Ingredients:

  • olive oil
  • 4 medium sized chicken breasts (or I used chicken tenders and it worked fine)
  • 8 oz cremini mushrooms, sliced
  • 1 C dry marsala wine (I usually just buy the cooking marsala)
  • salt and pepper to taste
  • 1/2 C heavy whipping cream
  • fresh parsley, optional for garnish
  • grated parmesan cheese, optional for garnish

Directions:

  1. Add oil to the slow cooker and spread around base.
  2. Add chicken to bottom of slow cooker.
  3. Layer mushrooms on top. Season with salt and pepper and pour marsala over top.
  4. Cover with lid and cook on high for 3-4 hours.
  5. Remove chicken and mushrooms when cooked, whisk in cream until thickened.
  6. Add chicken and mushrooms back in and cook for an additional 20-30 minutes.
  7. Top with fresh chopped parsley and fresh grated parmesan cheese if desired.
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