Crock Pot Mushroom Chicken Marsala

I rarely cook using my crock pot primarily because I am usually gone longer than the usual 4 to 8 hours of cooking time that a standard recipe calls for.  Plus, I am not really a super early riser, so getting up and doing a any meal prep in the morning before I go to work is soooo not my thing. However when I decided to make this, I used my lunch hour to stop home and prepare my planned feast for the evening. Plus my brother was home so it would be a good meal to make for the two of us that would leave plenty of leftovers!  

Let me break down what I did. First I scanned the Internet for different slow cooker recipes for chicken Marsala.  Since I had never made it before, I thought it would be something different and a bit more flavorful as compared to what I might normally make with chicken and cream of mushroom soup.  I found a pretty good recipe that seemed to have a lot of great reviews, so I figured I would use it, but add some of my own little tweaks. 

I used 8 skinless chicken thighs, pretty much because that's what I had in the fridge, however you can use chicken breasts which is most commonly used for chicken Marsala. I coated the chicken with a mixture of flour, garlic salt, pepper and dried basil. I took the time to sear the chicken in a frying pan with some butter.

After I seared the chicken I added it to the crock pot and moved on to the vegetables.  I had fresh mushrooms and some green onions that I had cut up and added to the crock pot.The recipe I found did not call for cream of mushroom soup, but I really wanted to have a thick sauce, so in a separate bowl I mixed a large can of cream of mushroom soup, some Marsala wine and some chicken broth. The recipe called for 1/2 a cup of Marsala wine and 1/2 a cup of chicken broth.  I doubled mine since I was making a bigger batch. I mixed it up then added it to the crock pot as well. I set the crock pot to low and was out the door on my way back to work.  The recipe called for a 5-6 hour cook time on low or about 4 hours on high. 

6 hours later when I finally got home after a nice yoga workout this was the final end result........

Normally chicken Marsala is a little darker however since I added the cream of mushroom soup, of course it gave it a little more of a creamier look and texture.  Since I love white rice (it's that Asian side of me), this was a perfect mix! The chicken was super tender and literally fell of the bone.  I have to say that I really liked it. I think my brother did too, but that's just a guess.  This was a super duper easy recipe and you can change most any part of it to suit your personal taste!!  As my good buddy Caroline always says - Bon Appétit!!