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Crock pot chicken marsala

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2 garlic cloves, minced
1 tbsp. vegetable oil
8 chicken breasts
½ tsp. salt
½ tsp. pepper
1 ½ cups mushrooms, sliced
1 cup chicken broth
½ cup water
¼ cup cornstarch
3 tbsp. parsley

In the crock pot, combine all ingredients up until chicken broth. Cook on low for 6 hours. Remove the chicken from the crock pot. Mix together the water and cornstarch, then stir into the crock pot’s contents. Cook on high for 10 minutes to thicken the sauce. Return the chicken and cook for an additional 5 minutes on high. Serve over rice.

Recipe from Pillsbury

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