Slow Cooker Chicken Marsala and Rice
I’m always trying to think up new ways to make dinners in the slow cooker. For such a long time, I only used my slow cooker for pulled pork and the occasioanl soup or stew. But now, I use my slow cooker at least once a week. It’s such an easy way to prepare a delicious meal.
For this recipe, I just used chicken thighs, along with marsala wine and Progresso’s Recipe Starters in Creamy Portabella Mushroom. This cooking sauce gave my slow cooker chicken marsala the most wonderful flavor and lots of rich creaminess. You can serve this chicken over pasta, but I choose white rice, mainly because it’s so easy to cook in my rice cooker. I just kept my rice warm in the cooker sitting by the rice cooker. It was a great dinner to serve my family.
There’s 5 new Progresso Recipe Starters Cooking Sauce in total. Check out the last recipe I did with this Progresso’s Recipe Starters Creamy Portabella Mushroom, Easy Mushroom Risotto with Cannellini Beans.
Click here for a to save 50¢ on Progresso recipe starters Cooking Sauce.
Yield: 4 servings
Slow Cooker Chicken Marsala and Rice
5.00 stars (1 reviews)
Loading...Ingredients:
1 lb chicken thighs
1 large onion, chopped
2 cloves garlic, chopped
1 (18 oz) can Progresso Recipe Starters Creamy Portabella Mushroom Cooking Sauce
1/2 cup marsala wine
1teaspoon dried basil
1 teaspoon dried Italian parsley
1/4 cup fresh parsley, roughly chopped (optional, for garnish)
Directions:
Add chicken thighs, onion, garlic, Progresso sauce, marsala wine, dried basil and Italian parsley to slow cooker. Cover and cook on low for 6 – 8 hours.
Serve chicken over cooked rice. Garnish with fresh parsley if desired before serving.
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Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!This recipe sponsored by Progresso. All opinions 100% mine.
