Slow Cooker Chicken Marsala

Drescription

This slow-cooker chicken Marsala recipe gets its full flavor from plenty of mushrooms and fragrant shallots. Whole-wheat pasta soaks up the rich sauce. Round it out with a simple green salad for a comforting healthy dinner.

Ingredients

• 3 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth, divided
• 12 ounces cremini mushrooms, stemmed and thinly sliced (about 4 cups)
• ½ cup chopped shallots
• ⅓ cup dry marsala
• 1 tablespoon chopped fresh thyme
• 4 (6 ounce) boneless, skinless chicken breasts
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 8 ounces whole-wheat spaghetti
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Whisk flour and 1/2 cup broth in a small bowl until smooth. Combine the flour mixture, mushrooms, shallots, Marsala, thyme and the remaining 1/2 cup broth in a 6-quart slow cooker. Arrange chicken in a single layer in the slow cooker; sprinkle with salt and pepper. Cover and cook on Low until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 3 hours to 3 hours, 30 minutes.
2. Cook pasta according to package directions; drain. Serve the chicken over the pasta. Top with the Marsala sauce and sprinkle with parsley.