I decided to do a crock-pot meal this week. After a quick google search on “chicken crock-pot meals”. I chose to make Chicken Marsala.
First, I sprayed the inside of the crock-pot with cooking spray and used a paper towel to spread it around. Then, I placed two cloves worth of minced garlic and a tablespoon of Carnola oil. Then, I placed seven boneless chicken breasts in to the crock-pot as well as 2 8 0z packages of whole baby Bell mushrooms and a cup of chicken broth. I put the mushrooms in a colander and sprayed them with water. Barrier-Free Tip: You can choose to use a cup of Marsala wine instead of chicken broth. I chose to use chicken broth because it is easier to open with the aid of a jar opener. I let the chicken cook on high for about three to four hours instead of on low for five or six.
After the chicken was cooked through, I used tongs to transfer the chicken on a plate. Then, I mixed a 1/2 cup of water and a 1/4 of cornstarch together in a preparation bowl. I had a difficult time using the 1/4 cup to fish out the cornstarch, so I put the 1/4 cup on a small plate and used and 1/8 cup to transfer the cornstarch to the 1/4 cup. Then, I dumped the mixture to the liquid in the cooker, stirred it in and let it cook for about 15 minutes until it started to thicken.
While the liquid was cooking, I rinsed off cauliflower that came from the bag. Once the liquid had thickened, I put the chicken back in and then set the temperature to low. As the chicken was heating up, I boiled a 1/2 inch of water in a pot and cooked rice in the microwave. One the water started to boil in the pot, I steamed some cauliflower.
I laid the chicken on a bed of rice using tongs and used the cauliflower as a side dish. My family liked this recipe. We had more than enough to eat off this week.
This recipe came from Betty Crocker.