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Instructions |
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Coat a 2-quart CROCK-Pot® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
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Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 2 teaspoon salt and 2 teaspoon pepper. Pour mixture over chicken. Cover; cook on HIGH 1 1/2 to 1 3/4 hours or until chicken is done.
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Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.
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TIP- Skinless chicken is usually best for recipes using the CROCK-POT® slow cooker because the skin can shrivel and curl during cooking.
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Originally Submitted
11/7/2009
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