This Italian staple provides a wonderful mix off sweet wine and earthy mushrooms. Within our Crock pot Sun-Dried Tomato Chicken Marsala, we kept when using the traditional Marsala flavors, but added tangy sun-dried tomatoes to get a pop of flavor and color. As delicious as it would be healthy! In lieu of loading our sauce with butter as some recipes necessitate, we allow the slow cooker to have the components together.

We recommend serving this Marsala over whole fiber pasta or brown rice by using a nice vino or two. Yum! You can like a delicious Italian meal and never have to leave the comfort of your own house or pay fancy Italian restaurant prices.

Ingredients

• 2 pounds chicken pieces to the bone
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced
• 2 cups sliced white mushrooms
• 3 ounces sun-dried tomatoes
• 1 cup sweet marsala cooking wine
• 1/2 cup chicken broth
• 2 tablespoon butter, 70 degrees
• 2 tablespoons flour

Instructions

1. Place the chicken inside the crock pot and sprinkle salt, pepper, and garlic above. Add mushrooms and sun-dried tomatoes, then pour the marsala wine and chicken broth over the top. Cook for to 6 hours on low or Two to three hours on high.
2. Remove the chicken from the crock pot and transfer to your plate.
3. Using a fork, mix together softened butter and flour, boost the slow cooker and whisk to mix with liquid. Transfer chicken to the crock pot and cook on high Quarter-hour or until gravy thickened.