Crockpot Chicken Marsala

Since my life is so busy I don't find time to blog every day.  So... I am going to try to play catch up today.  I have two meals that I will be sharing with you.  I only took one picture of this one but the next one I have several pictures to share.

Crock-pot Chicken Marsala

It is very important to get sweet Marsala wine for this recipe not the dry Marsala.  I made the mistake and bought the wrong one and I just didn't care for it as much as I would with the sweet kind.  It was still good, just not as good.  This recipe came from www.bettycrocker.com in case anyone wants to look up the nutritional information.

Prep time:  10 minutes
Total time:  5 1/2 hours approximately
Serves:  8

Ingredients:
2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans of sliced mushrooms, drained (6 to 8 ounce each)
1 cup sweet Marsala wine
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

Directions:
Spray  a 4-5 quart crock-pot with cooking spray or use slow cooker liners (I always use these.  They make clean up so easy).  Place garlic and oil in the crock-pot.  Sprinkle chicken with the salt and pepper.  Place the chicken in the crock-pot over the garlic.  Place the mushrooms over the chicken; pour wine over the top.
Cover and cook on low for 4 to 6 hours.
Remove the chicken from the crock-pot; place on a plate and keep warm.  In a small bowl, mix the water and the cornstarch until smooth.  Stir it into the liquid in the crock-pot.  Increase the heat to high, cover, and cook about 10 more minutes or until sauce is slightly thickened.
Return chicken to the crock-pot.  Cover; cook on high for an additional 5 minutes to warm the chicken back up.
I served this over bow tie noodles (farfalle) but you could also serve it over rice.  When serving, spoon the mushroom mixture over the chicken.  Sprinkle with parsley.