DIY Lunch: Chicken Marsala

I love my slow cooker. I just want to get that out of the way. It's made my life so easy when it comes to making lunch/dinners ahead of time. And really good lunch/dinners I might ahead.

I've never made chicken marsala before, but it had minimal ingredients, so I figured it was worth a shot. And it was.

Easy, fast, and really tasty. I packaged the chicken marsala with some brown rice and frozen broccoli, and I now have four tasty meals for this week that came out to less than $2 per meal (and 10 Points Plus for those on Weight Watchers).

Not bad, eh? Not bad.


Slow Cooker Chicken Marsala
Recipe lightly adapted from Betty Crocker

Non-stick cooking spray
1 tsp olive oil
1 garlic clove, minced
4 boneless skinless chicken breasts
2 6oz jars of sliced mushrooms
1/2 cup sweet Marsala (or 1/2 cup chicken broth)
salt and pepper to taste
1/2 tsp dried parsley (optional)

1/4 cup water
2 Tbls cornstarch

2 cups cooked and cooled brown rice
1lb bag frozen broccoli


Spray the insert of a 3 or 4qt with non-stick cooking spray. Drizzle oil in the bottom of the insert and drop in garlic. Place chicken breasts over top of garlic. Season with salt and pepper. Dump in mushrooms, sprinkle on parsley, and pour Marsala over it all. Pop the lid on and cook on low for 5-6 hours.

Remove the chicken from the slow cooker and place on a plate. 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.

In a microwave safe container with compartments, layer the rice first, then chicken (tear/slice chicken into pieces), and ladle sauce over top. Package broccoli in a compartment separate from chicken. Don't put the lid on until all ingredients are cool. Freeze. When ready to serve, take the lid off and microwave on high for 5-6 minutes or until heated through.