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.
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.
Cook pasta according to package directions; drain. Serve the chicken over the pasta. Top with the Marsala sauce and sprinkle with parsley.
4 1/2 lean protein, 3 starch, 1 1/2 vegetable
The recipe overall had good flavor. If I make it again, I will increase the Marsala wine and flour so the flavor becomes more intense and the sauce is thicker.