Chicken Marsala-Crock pot

So I have learned not to have my expectations of crock pot recipes set to high. That way if they are not that appetizing I am not disappointed. My sister-in-law says she has bad luck with trying new crock-pot recipes. I have had pretty good luck (knock on the wooden cutting board). I always enjoy Chicken Marsala when we got out to an Italian restaurant, so I was excited to give this one a try. It was a good dish. My kids with the exception of Hugh ate it really well. The thing I love most about it is that it comes together quickly and doesn't take all-day to cook. I also love that I usually have most of the ingredients in my pantry all the time. If you like Chicken Marsala and don't want to slave away in the kitchen on a hot summer day give the duty to the pot and take the afternoon off.

2 Tablespoons Olive Oil

1 (10 oz) package white mushrooms, sliced thinly

1/2 teaspoon kosher salt

2 Tablespoons butter

1/2 cup Marsala cooking wine (chicken broth or apple juice)

2 Tablespoons quick-cooking tapioca

2 lbs skinless, boneless chicken breast, fat trimmed, cut into bite size pieces

1/2 teaspoon black pepper

2 Tablespoons chopped fresh chives

1/4 cup heavy cream

In a medium skillet, over medium heat, warm the oil. Add the mushrooms and salt and saute until the mushrooms are browned, approximately 5 minutes. Drain off any liquid and set mushrooms aside.

Grease the slow cooker with the butter (leave excess in the crock). In the crock, stir together the Marsala and tapioca. Add the chicken pieces and the pepper, and top with the cooked mushrooms.

Cover and cook on Low for 4 hours, stirring once during cooking. Before serving, mix in chives and heavy cream, stirring to combine.

Serve with pasta of choice--we think Angel hair pasta is the perfect partner; and a side salad.