Wednesday, August 31, 2011

What a Crock

We all have one of these, right?  Received it as a gift, stored it away and it collected dust...  Most people think a crock pot is mostly used for roasts, chili, soups or gravies, but after conversing with many people I've seen it can be used on a larger scale.. In fact, the infamous crock pot can be used to create fine dining dishes while you work, play or just simply enjoy your day!

I decided to go on a quest to not only reduce my kitchen time but to create my favorite meals that I normally enjoy out or require a little more attention when cooking.

Into the attic and basement I went to find that crock pot and brush off the cob webs and see what I could create!  Ok, found the crock pot... Check... Next I picked out one of my favorite meals I enjoy when dining out... Chicken Marsala...  Hmmm... No way can you do this in a crock pot, right?  Wrong..... Found a recipe and it was delicious!!  About ten minutes prep time and a wonderful Marsala appeared!  Curious to see how to make it?

Crock Pot Chicken Marsala

3 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless Poulet Rouge skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) Green Giant® sliced mushrooms, drained (I use fresh, sliced mushrooms)
2 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)
1/2 cup water
1/3 cup cornstarch
3 tablespoons chopped fresh parsley

• 1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
• 2. Cover; cook on Low heat setting 5 to 6 hours.
• 3. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.
• 4. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.
• 5. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.
Serve on a bed of brown/white rice with a green salad.
Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.

It's that simple to have a gourmet quality meal ready for you when you get home!  

And make sure you have chilling all day a nice bottle of Domodimonti LiCoste from the region of Marche, Italy which will go perfectly with this dish...

About LiCoste:

Offida, White, Denominazione di Origine Controllata (DOC)
Grape varieties
Golden honey yellow.
Elegant notes of flowers, hazelnut and mature fruits like bananas and peaches.
Pecorino is a dry and fragrant wine with flavors of gooseberry, lychee and tangerine. 


  1. New follower here :) LOVE the recipes <3 YUM

  2. this is yummy! i already bookmark this page to copy your recipe later. i'm getting boring about the same recipe i cook every day. i don't have any idea. i must try this right away. thanks for sharing.

  3. Thanks for following ladies! Keep posted for more delicious dishes and ideas! I enjoy your blogs also!