RECIPE AND PHOTO SUBMITTED BY Ted Crawford
Crock Pot Chicken Marsala
4 large skinless boneless Chicken breast
1 small head Cauliflower
1 medium Eggplant
6 baby Red Potato
16 oz large Mushroom
2 cloves Garlic
2 cups Marsala Wine
1 cup Water
1 Lemon juiced
1.5 lb Egg Noodle
Olive Oil for sautes
1 tbls ground Pepper
6″ branch of my Rosemary plant. ………. Added to Crock Pot in this order: Potatoes quartered. Chicken cut into large pieces. Cauliflower 1/2″ thick vertically, sauteed brown. Mushrooms rough cut, sauteed brown with diced Garlic. Eggplant quartered lengthwise, then sliced 3/4″ pieces, sauteed. Add Wine, Water, Noodle, Lemon & Pepper.
Cook on high approx 3 hours.
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