Posted: 1/6/2013 2:14:18 PM
One other item, as far as the lid goes, I have a plastic lid so I placed a kitchen towel over the top to keep the heat and steam in... hope that helps someone.
Posted: 1/6/2013 2:11:49 PM
Easy & delicious! Threw it all together before work and was ready when I got home. I followed the recipe but used frozen chicken breasts, seasoned with salt/pepper/italian seasonings, 1 cup Merlot (it's what I had) and 1/2 cup chicken broth with a bouillon cube, fresh sliced baby portabella mushrooms, and 1/2 cup chopped green onion. I served it over brown rice and garnished with parsley.
Posted: 1/2/2013 6:24:30 PM
BLAND, BLAN, BLAND! Not worth the cost of the ingredients.
Posted: 12/31/2012 9:04:31 AM
this was really good. made it as written and it was so easy. will make again for sure.
Posted: 12/31/2012 7:00:01 AM
I'm a big fan of chicken Marsala but haven't found a slow cooker recipe I liked yet. I have to say the main reason I even tried it was the love/hate reviews it's gotten. I followed the recipe exactly aside from using fresh mushrooms and served over brown rice. I found it very tasty and the chicken nice and moist. My old cooker had a cheap plastic lid that allowed heat and steam to escape where my new one has a heavy glass lid. Wonder if that has anything to do with such different reviews.
Posted: 12/30/2012 9:00:03 PM
followed the recipe and it was so bland my husband just picked at it. There must be something we can add to give it some flavor.
Posted: 1/29/2012 5:22:16 PM
I thought this was excellent, but I tweaked it a bit. I used regular (not sweet) marsala and fresh sliced baby portabella mushrooms. I also added 1/4 cup chopped onion and served it over angel hair pasta with a sprinkling of fresh shredded parmesan cheese. Delicious!
Posted: 1/26/2012 6:32:41 PM
I was expecting to love this recipe. I really enjoy Marsala anything. I was disappointed in the flavor. It calls for Sweet Marsala which I did get and could taste. But the flavor was bland. The chicken seemed a bit dry but I let it simmer in the sauce and it really tenderized up. I'm not sure what to add to get the flavor up. I don't really want to add broth due to the sodium, but that may work along with some butter. I will try it again maybe doing half broth and half Marsala. I'm going to look around for other recipes and see what may be missing to up the flavor without the fat and calories.
Posted: 1/21/2012 5:50:27 PM
This was really tasty! I used frozen, boneless, skinless thighs like another reviewer suggested and it made it so moist. I also added in one beef flavored Knorr stock concentrate, to up the flavor. Even with my chicken being frozen it was done in 5 hours. I served it over linguine and it was perfect with the sauce.
Posted: 1/17/2012 2:47:25 PM
I'm not a fan of slow cookers. Unless the food is extremly highly-seasoned, it comes out bland. Instead, I opted for a Dutch oven. The chicken was done in an hour, even though I simmered it the entire time, so I left it in another half hour, then put it in the oven (sans juices) at 170 degrees just to keep it warm while making the rice. I substituted Merlot for the Marsala (and doubled the amount), and a pound of fresh mushrooms instead of the bottled stuff. I did not thicken the sauce because hubby and I aren't fond of gravy. It came out great. I'll definitely make it again.