These seasoned chicken pieces are cooked via a crockpot with the rich marsala wine sauce—made with onion, mushrooms, and thyme—for a succulent, luxurious meal in no time. Have fresh parsley or basil on hand? Chop them up and enjoy as a garnish for the chicken.
8-10 oz Mushrooms
1 cup Sweet Marsala wine
2 tsp Salt
1 tsp Black pepper
2 tsp parsley
1 small Yellow onion
1/2 cup Coconut cream
1 tsp Lemon zest
1 tsp. Thyme
Day of cooking:
Day of cooking:
1/2 cup low sodium chicken stock or water
2 tablespoons cornstarch
Freezer Prep Directions:
2 tablespoons cornstarch
Freezer Prep Directions:
Prepare a gallon freezer bag, labeling according to your preferred method.
Add all ingredients, except water and cornstarch, to the freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.
Add all ingredients, except water and cornstarch, to the freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.
Slow Cooker Directions:
Thaw freezer bag in fridge 12-24 hours before cooking.
Dump contents of the freezer bag into a slow cooker.
Cook on low 4-6 hours.
Once finished cooking, remove the chicken and set aside.
Dump contents of the freezer bag into a slow cooker.
Cook on low 4-6 hours.
Once finished cooking, remove the chicken and set aside.
Use a cornstarch slurry to thicken the sauce if required. 1-2 tablespoons of cornstarch with 1-2 ounces of water will be more than adequate.
Whisk slurry into sauce in slow cooker and set to high for 30 minutes to thicken.
After 30 minutes, stir chicken back into sauce in slow cooker, and serve!
Whisk slurry into sauce in slow cooker and set to high for 30 minutes to thicken.
After 30 minutes, stir chicken back into sauce in slow cooker, and serve!
Source: My Family Dinner
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