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5 of the BEST Slow Cooker Chicken Recipes
Sep 23, 2025
Olive Garden, Sweet & Sour, Tetrazzini, Tuscan, and Marsala, Which is your favorite? Which one do you want to try? 5 of the BEST Slow Cooker Chicken Recipes #crockpot #slowcooker #catherinesplates Today's Recipes: https://catherinesplates.com/crockpot-olive-garden-chicken-pasta/ https://catherinesplates.com/7-ingredient-sweet-sour-chicken-crockpot/ https://catherinesplates.com/slow-cooker-chicken-tetrazzini/ https://catherinesplates.com/slow-cooker-tuscan-chicken/ https://catherinesplates.com/slow-cooker-creamy-chicken-marsala/
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0:00
Welcome back everyone. Today I'm going to show you how to make slow cooker Olive Garden copycat recipe. Chicken and
0:08
pasta. This is a really easy dumpand go recipe.
0:14
I am using about one and a half to two lbs of boneless, skinless chicken breast. And let me show you how I'm
0:20
going to prep these. Just grab you a fork. I'm going to stab my chicken breast
0:29
all through it. Going to make it really tender and get
0:34
all those delicious flavors inside of that chicken. Going to spray the inside of our crock pot with some non-stick
0:42
cooking spray. Now, I'm just using this avocado oil. We're going to place our chicken in. And
0:48
we want it in a single layer.
0:54
Now, I'm using three large chicken breasts.
1:00
I'm going to add just a medium onion. Dice it up really small and add that to it. First, we're going to salt and
1:05
pepper our chicken. The salt. And then we'll go in with some pepper.
1:13
We go. Now, we'll go back to our onion
1:18
and sprinkle that on top. Now, you don't have to do this step.
1:24
It'll be all nice and softened down and barely there, but it's another layer of flavor. Let's start adding some good
1:30
stuff. I've got Olive Garden signature Italian dressing. And now, this is a
1:36
creamy dressing. We're going to add 16 oz.
1:42
Smells delicious. All right, we're going to pour this all over our chicken.
1:52
Make sure your chicken's all submerged. We're going to bring the cream cheese
1:58
out. One block, 8 oz. Now, what I'm going to do is cut
2:04
it into cubes. I'm going to add this to the top of the
2:09
chicken. This cream cheese will mellow out that Italian creamy dressing. Now, we're
2:16
going to add some Parmesan cheese. Now, we love the Parmesano Reiano cheese.
2:22
It's shredded. We're going to add a/4 cup. We're going to sprinkle that right
2:28
across the top. Another dose of cracked black pepper right across the top.
2:36
And some salt. Just a little bit. Okay. What we're going to do now is
2:42
place the lid on. We're gonna cook this on low for six to eight hours or on high
2:48
about four to six hours. It all depends on the thickness of your chicken. Just make sure you take a fork to it, twist
2:55
it, and it should be very tender by the fork. All right, I'm going to be back
3:00
cuz we still got that pasta to do. Now, I'm checking my chicken and I know
3:07
it's tender. Already went in with a fork. I'm just going to take my meat masher, break up my chicken.
3:15
Kind of want it in bite-sized pieces. What I'm going to do is put the lid back on after I get it all kind of chopped
3:22
up. Let it sit on warm while we make our pasta. In a large pot, I'm going to put
3:28
eight cups of water. To that, I'm going to add five teaspoon of better than
3:35
bullion. We just want to flavor up the water. We're going to whisk this in.
3:41
Bring it to a boil. All right. I always put a lid on to bring it to a boil faster. I'm going to add in 16 oz of
3:49
pennet pasta.
3:55
We're going to stir that around and then we're going to cook it per the directions on the back of the package, which is 11 to 12 minutes. I'm going to
4:02
stir it for about 30 seconds to kind of get it going and that way it's not sticking. We're going to go ahead now
4:08
and start adding our drained pasta into the crock pot with that chicken and
4:14
delicious sauce. There we go. I'm going to add in a ton
4:21
of Parmesan cheese. About half a cup. We're going to go right across the top. We're going to add
4:29
in two tablespoons of parsley. One
4:34
and two. I'm going to go in with some cracked black pepper.
4:41
Let's mix this all together. Now, that pasta is going to absorb a lot of that liquid that's in there, and the cheese
4:47
is going to make it nice and creamy. All right, we're going to bowl that up and give it
4:53
a try.
5:02
That is very delicious. I love that tanginess from that dressing. That cream
5:07
cheese and the parmesan just kind of meld into it. Make it nice and smooth.
5:13
That's delicious. Olive Garden creamy chicken and pasta copycat recipe. Today
5:20
I'm going to show you how to make a seven ingredient dumpand go sweet and
5:25
sour chicken in the crock pot. This is a Chinese dish you can just make right at
5:30
home. You don't have to go out to a restaurant to get this delicious recipe.
5:36
Let's get the chicken going. This recipe calls for three to four chicken breasts.
5:42
I'm going to cut these into bite-sized pieces. These are boneless, skinless.
5:48
Now, because we are cutting it into bite-sized pieces, it's going to take less time in the crock pot. Probably
5:53
about 2 and 1 half to three hours. If you want your chicken cooking longer than that, you can get the thicker
6:00
chicken. You can leave it whole if you want to do that and then chop it up later, but we're going to go with the
6:06
two and a half to three hours. We can just dump and go and we don't have to keep an eye on it. It'll do all the work
6:12
itself. So, you want like cube shapes here, which I have right here. That's perfect
6:18
for Thomas and I. We're going to be using a 4 and 1/2q crockot here instead of the usual six quart that I use. We're
6:26
going to place our chicken into the crock pot. You're going to want to spray it with some cooking spray. Keeps the
6:32
chicken and the sauce that we're going to be cooking together from sticking in your crock pot.
6:39
There we go. No seasonings yet. Let's chop these up. We're going to cut
6:45
up some bell peppers. I have a green bell pepper and I have a red bell pepper. You can really have fun with
6:50
this and put all the different colors they have like the orange and the yellow and put that in there. Also, I'm going
6:55
to be doing a whole red pepper here. Just going to go around the whole side of it.
7:02
We're going to cut it into big chunks. So, I'm going to make big slices about an inch. These will cook down and you
7:08
want them to keep their shape. Look at the nice big chunks. Try to keep
7:14
everything the same size. All right, that's our red.
7:19
All right, we have that. And then we're going to take an onion. We're going to do the same thing. Chop it really big.
7:26
We're going to cut it in half. We're going to make big slices.
7:32
We're just going to turn them and then just run your knife through. Pretty big.
7:38
That's what we're looking for. All right, let's start adding that to our crock pot with the chicken.
7:47
Let's talk pineapple. I've got one can. This is pineapple chunks. 20 oz.
7:56
I'm going to drain the pineapple over a big glass cuz that pineapple juice is not going to go wasted cuz that would be
8:03
me drinking it. I know what y'all are saying. Why don't you just put the juice and everything into the crock pot? Well,
8:09
you can if you want. I don't want it too sweet. So, we're going to add that in.
8:15
We're going to keep doing that till we finish the can here. I'm just going to mash it down a little bit. Get all the
8:21
juice out. Can y'all see that juice? We're going to use the can. Minus one.
8:26
Minus one. Y'all know who took it. I'm saving the juice for me, though. That is my juice
8:32
this morning. Let's add that in. Oh, that's good. Let's talk about the
8:40
sweet and sour sauce. I'm using a jarred one that's going to keep it real simple and easy. I do have a recipe for
8:46
sweetened sour sauce. It's got a lot of ingredients in it. It's really good. 14.8 ounce size bottle.
8:56
You can use any brand you like. Smells good. We've got a few more ingredients
9:02
to put in here to really give it that sweet and sour flavor. We're going to put in one tablespoon of minced garlic.
9:10
Oh, I thought I was going to get to show how strong I was. Nope. They can see how strong I was.
9:16
Okay, I wrote y'all. He almost choked on his drink.
9:21
That was funny. All right. One tablespoon of minced garlic. We're going to put in soy sauce. Couple of
9:28
tablespoons. Going to offset that sweet and sour there. A little bit of saltiness. Right. I'm going to season
9:34
this up a little bit. I never consider seasonings an ingredient. Yeah, they're optional. So, I'm going to get some
9:40
black cracked pepper here. There we go. That looks good right there. I got to finish my juice. We're going to take a
9:47
large spoon. We're going to go in and mix it all together. You want it all well coated. Smells good.
9:55
Y'all saw the seven ingredients go in. Now, I'm not adding any salt to this cuz
10:00
I was using regular soy sauce right here, which is plenty salty enough.
10:10
All right, we're going to place a lid on it.
10:15
Now, we're going to cook it on low for three to four hours or on high for about
10:21
one and a half to two hours. It all depends on when you want your chicken. You want to make sure your chicken is cooked through and nice and tender. This
10:28
is done. The chicken is so tender and those peppers are nice and tender also.
10:35
Now, if you want to thicken up your juice, you can add a little bit of cornstarch to some water, make a slurry, and add that in there. That's totally
10:42
fine and thicken that up. All right, let's go over here. Let's start putting some rice in a bowl.
10:49
Yeah. Make nice sticky rice. Mhm. We didn't wash off the rice. We did not.
10:58
Yummy. Right across the top. There we go. Look at all that colors in there.
11:05
There we go. I'm pouring some extra sauce on top. Oh yeah.
11:17
That is delicious. Put a few egg rolls and some wontons, those crispy ones,
11:22
into your air fryer. Get those going while this is almost done. You have a complete like Chinese meal. You don't
11:29
need to go to a restaurant for this. I'm going to show you how to make a creamy chicken tetrazini in the crock pot. Now,
11:36
I'm using boneless, skinless chicken breast. I've just got it on a cutting board. I'm going to cut these down a
11:42
little bit so they cook faster. So, if they're like this, you would cook these for about 3 to four hours on high or up
11:48
to six hours on low. I'm going to cut these a little smaller so they cook
11:53
faster. Now, you don't have to cut up your chicken. It just cuts down on the time. Let's put this in the crock pot.
12:01
I'm using a sixQ crockot today. I'm going to spray the inside of it with
12:08
some non-stick cooking spray. Let's go ahead and add the chicken.
12:13
Go ahead and get that in there. 1/4 cup of melted butter. Just pour it right over our chicken.
12:23
One packet of zesty Italian salad dressing and a recipe mix. This is dry
12:30
blend and it is 6 oz. And this will give us a lot of our
12:35
Italian flavor. I'm going to sprinkle this all over the chicken.
12:41
Mhm. All right, I've got minced onion. We're going to put in a/4 cup dry minced
12:47
onion. If you don't have dry minced onion, you can just dice up an onion and put that in there.
12:54
All right, I'm going to sprinkle in some salt right across the top, some black
13:01
pepper, and
13:07
we've got some minced garlic. I'm going to put in half a tablespoon.
13:14
Just sprinkle that all in.
13:20
We're going to add in one 10 oz can of cream of mushroom with roasted garlic.
13:27
Lots of flavor. Now, if you don't like the cream of
13:33
mushroom, then you can do cream of chicken soup or you can even do cream of
13:39
celery soup. Okay, we're going to add that in.
13:45
This is where all our flavor is coming into. Look at that. Oh. Okay. I'm going to fill up my can
13:54
with chicken broth. So, that'll be 10 oz. Give it some
14:00
liquid in there. Just stir that all in. Get all the goodness out of that can.
14:07
Let's pour that in. We're just going to give this a mix.
14:16
Make sure the chicken is submerged. Next step,
14:21
I've got a block of cream cheese, which is 8 oz. We're not bringing this to room
14:27
temperature. We're going to let this melt into the crockot dish here. That's one of the things going in.
14:35
I'm going to cut this into pieces and then place it all over our chicken.
14:47
Just go ahead and cut it into the slices
14:54
and cover up all the sauce.
15:01
Smells good in there. Oh, I can't wait for this one. All right, we're going to place our lid on. All right, I'm going
15:07
to cook this between two and a half to four hours. It all depends on the size of your chicken breast that you put in.
15:13
Now, mine was pretty small as I chopped it up, so it could be about two two and a half hours. Now, you could cook it on
15:20
low for about 5 to 6 hours. Also, it just depends on, you know, put your fork
15:26
in and twist your chicken and it should just pull apart. We've got a few more things to do to this after that. So,
15:32
stick around and let's finish this dish off. Okay, the chicken is fully cooked,
15:37
nice and tender. I'm going to take my meat chopper and just go in and break up the chicken. Oh yeah.
15:44
It smells amazing in here. You can pull your chicken out. You can
15:49
shred it, put it back in, or you can chop it into bite-sized pieces if you want to do that.
15:56
You can just take two forks, go in and shred your chicken.
16:02
There we go. That looks good.
16:07
All right. Let's go add the good stuff. We're going to add in 8 oz of mozzarella cheese,
16:15
shredded.
16:23
We're going to add in a couple of tablespoon of parsley flakes.
16:28
Go right across the top. We're going to grate in about 1/4 cup
16:35
Parmesan cheese. Now, you don't always have to grate it.
16:41
You can buy it already grated fresh right off the block. Yum. We're
16:48
going to stir this all together. That parsley will give a nice pop of
16:55
color in there. Let's get all that cheese nice and stirred in. Look how thick that is. Oh, yeah. And cheesy.
17:06
Okay, I cooked up one pound of fetuccini and drained it. Now, I cooked it with
17:11
some salt water. You can cook spaghetti also for this dish, which is kind of I
17:17
think typical or whatever you have. We're going to add that to our mixture
17:22
here to that delicious creamy cheesy
17:28
flavorful sauce here.
17:33
Let's stir all this together.
17:38
Oh yeah, it smells amazing. Makes your house smell delicious.
17:47
Oh yeah. I'm going to bowl some up and give it a try.
18:00
If you've never made tetrazini before, you need to make this one. It's creamy.
18:06
It's cheesy. Full of flavor. Oh my gosh, that pasta just absorbs it.
18:13
All right, y'all. Give me a thumbs up on this. Today, we are going to slow cook Tuscan chicken in
18:20
the crock pot. We've got our red, white, and green. The colors of an Italian flag, which mimics this dish. Let's get
18:28
started. We're going to be working with three chicken breasts. These are boneless, skinless. These are pretty
18:35
large. I am going to pull off any excess fat off the chicken.
18:41
And we are going to be pan searing our chicken first before we put it in the crock pot. Tuscan chicken is kind of a
18:48
roasted chicken with a creamy sauce. So, we're going to give it that roasted look
18:54
by searing the chicken. It'll give it a nice golden brown color. We're going to take two forks. I'm going to use one to
19:00
hold the chicken. And then I'm just going to go in poke holes all through the chicken. This will get that
19:06
delicious creamy sauce that we're going to make the drive right into that chicken. You could use a meat tenderizer
19:12
also if you want to do that. Once we get that done, we're going to
19:18
season up our chicken. Salt,
19:24
black pepper, just right across the top. Garlic
19:29
powder. Yeah, that's what it's about, too. Tuscan chicken has lots of garlic flavor
19:35
in it. Since we're not going to be chopping up an onion, I'm definitely going to go in with some onion powder.
19:40
There we go. Lots of onion flavor. Some more color. Smoked paprika. delicious
19:47
flavor. The chicken give it a nice color too to the dish.
19:53
Then we got to give it some Italian seasoning because that's what it's about. Also,
19:59
just going to press it in. And then I'm going to flip it over. Do the same thing to the other side.
20:06
All right, we're going to go over with the same flavor profile with the seasonings. salt,
20:14
black pepper, garlic powder, onion powder. This is where a lot of
20:19
that flavor is going to come from. Smoked paprika. That'll add some smokiness to our chicken. Italian
20:26
seasoning. This dish loves a lot of Italian flavors. Got a large skillet
20:32
over mediumigh heat. I'm going to add in tablespoon or so of some avocado oil or
20:40
any other cooking oil that you like to use. We're going to heat that up till it's nice and sizzling. That way, we can
20:46
get a nice sear going on the chicken. Now, you can definitely tell when your oil is ready to go because it'll start
20:52
shimmering in the pan, pulling away. That's what you want. All right, let's go ahead and add our chicken.
21:04
See that sizzle going on right there? Yeah, that's what you want. So, I'm going to move it around so the oil is
21:09
dispersed. We're going to cook this for about 3 to four minutes on each side until it's
21:16
nice and golden brown. We're not cooking the chicken all the way through. We're just giving it a nice color. Hang on to
21:22
your oil if you need it. You can add more oil to it. While my chicken is
21:27
searing, we're going to go ahead and spray the inside of our crock pot with some non-stick cooking spray.
21:36
Oh, that looks nice. Just flip that on over. It could take two minutes. It depends on how hot your pan is and what
21:43
kind of pan you're using. Oh, look at that. Another two to three
21:50
minutes till we get a nice golden color on the back side. All right, let's take a look.
21:56
Perfect. Oh yeah. Let's add it to the crock pot.
22:03
Look at that color.
22:08
Let's make that creamy white sauce. We're going to add in one cup of heavy
22:14
whipping cream. All right. We're going to put it into a
22:20
mediumsized bowl. Get it all out. That's a good tablespoon
22:25
or so at least. We're going to add in one tablespoon of corn starch. You know
22:31
what that'll do? That'll help thicken up this sauce as it's being made in there.
22:37
We're going to add in two teaspoon of minced garlic. Now, I have garlic paste
22:43
and I'm just going to squeeze in about two teaspoons of that. This dish is known for its garlic flavor. We're going
22:50
to bring over the red color of the dish, which is
22:56
roasted red peppers. Now, you have a choice in this is that you can use roasted red peppers or you can use
23:05
sundried tomatoes. I'm going to pull these out cuz it's like one big pepper
23:11
here. I'm not a big fan of sundried tomatoes. Neither is my husband. But we do like the roasted bell peppers which
23:18
will add a nice flavor and give you that color. We'll see how much we're going to add. So, I'm going to chop this up. We
23:26
do dices that way this can be distributed all over the chicken. So, I'm going to scoot this over. Pull out
23:32
another pepper. We'll probably use the whole jar. I'll tell you the size of the jar here. 12 fluid ounces. Now, I'm not
23:39
using the juice. All right. Let's chop this up and then we'll add that to the sauce
23:45
that we're going to blend all together. But we still got other things to put in it. That looks good. Get a whisk and
23:51
we're going to blend this together so I can get that cornstarch incorporated.
23:57
A lot of Parmesan cheese. And I'm going to shred it into the bowl. Y'all see
24:03
that delicious cheese going in about 1/4 cup. We're going to blend this all together. We're going to mimic the same
24:10
flavors that we put onto the chicken. I'm going to put in a/4 teaspoon of
24:15
salt. Everything's going to be a quarter of a teaspoon. Black pepper,
24:22
garlic powder, onion powder, paprika, Italian
24:27
seasoning. We're going to whisk this all together. Got to give that sauce flavor. Then
24:33
we're going to pour this all over the chicken.
24:38
Doesn't that chicken look good though when it's seared? We're going to place the lid on. We're going to cook the
24:45
chicken for about 3 to 4 hours on high or you can cook it about four to 5 hours
24:51
on low. You want to make sure that your chicken is nice and tender, fully cooked through. You want to reach that
24:57
temperature of 165. Now, we still have the green color that we need to put in
25:03
here at the end. Look at that chicken. And let me tell you, it is fork tender. And it smells
25:10
amazing in the house. I'm going to take about 4 oz of fresh spinach. We're going
25:16
to add it in. We're going to do spin. We're going to do stems and all. Now, I
25:21
don't have my crock pot on. I turned it off. We're going to wilt the spinach down into the sauce. I'm going to place
25:28
the lid on and we're going to allow this to steam for five minutes.
25:36
All right, let me show you how I'm going to plate this up.
25:45
There's my Tuscan chicken slowcooked in the crock pot. Let's make a restaurant
25:50
style dish at home. We are going to make chicken marsala in the crock pot. Now,
25:57
this will give you four servings. So, you can judge by that. If you want to add another chicken breast, you can do
26:03
that. What we're going to do is take the thick chicken breast here. We're going to cut it lengthwise to thin it out.
26:10
So, we're going to find the middle part of our chicken right there. Drag our knife through.
26:16
Hold on to it. Look at both sides. Make sure you're not going down or up. You
26:22
want to go right in the center as much as you can. All right, I thinned out my chicken breast. They were pretty big.
26:27
Now, if you're using cutlets or anything like that, then I would not thin them out. We're going to go ahead and season
26:32
these. Salt. Just sprinkle it right across the top.
26:38
Be generous. This is our flavor. Black pepper.
26:44
Garlic powder. Onion powder.
26:49
I'm going to go in with some Italian seasoning. I'm going to throw on some thyme leaves.
26:55
I love that on chicken. And then we're going to give it some color and a little bit of smokiness with
27:02
some smoked paprika. This is your flavor. I'm going to put a
27:08
large skillet over mediumigh heat. We're going to add a little bit of oil.
27:15
I'm using avocado oil. about one tablespoon. And then we're going to add one
27:20
tablespoon of butter. Right? We're going to let that come to a sizzle. Now, we're searing our chicken,
27:28
not cooking it all the way through, and it'll do three things. It'll provide a
27:33
delicious flavor. It'll lock in the juices of the chicken, and also, it'll give it a nice golden color, which will
27:40
look good on your dish. All right. All right, when this comes to a sizzle, we're going to place our chicken in, season side down. Then we're going to
27:48
season it all over again on the other side.
27:57
We're going to sear this on one side for 3 minutes, give or take. You want to take a peek at it, make sure it's
28:02
getting nice and golden brown. We're not cooking it through. So, let's go ahead and season this side with the same
28:10
seasonings. go right across the top with it. Salt, black pepper,
28:16
garlic powder, onion powder, Italian seasoning.
28:23
Shake it on there. Paprika, and some pine leaves.
28:31
Let's check our chicken. Oh, doesn't that look good? Let's flip them over and we'll give them another 3
28:38
minutes or so. I'm going to be using my sixQ crock pot
28:44
today. I'm just going to spray down in the bottom there with some non-stick cooking spray to keep the chicken from
28:50
sticking. I'm going to turn off the burner. Woohoo! Look at that. Get some
28:56
paprika on there to give a nice color. I'm going to place this in the bottom of the crock pot.
29:04
I'm going to be taking some white whole mushrooms. They come in a package like this. It is eight ounces. I'm gonna
29:11
slice these pretty thick. Now, while I'm doing this, I'm gonna go ahead and put my pan. It still has the drippings from
29:19
the chicken. I'm just going to put that on a medium heat. Get that back up to temperature. Like the idea of slicing
29:26
these pretty thick. Now, we did take some wet paper towels and wiped off the mushrooms just to get the dirt off.
29:34
Here, what I'm going to do is add a little bit of garlic. If you mince the garlic, you can add We're going to add
29:40
about one and a half teaspoon. I have some garlic paste and I'm just going to add that to the pan here and start
29:47
heating that through one. There we go. Right there. This will
29:53
just take a minute to do this right here. You just want to scrape all the bits off the bottom of your pan. Let's
29:59
add our mushrooms.
30:06
And then let's talk about the next ingredient. We're just using the drippings from the
30:12
pan to kind of pull the flavors into the mushrooms and that. So, we don't want to waste anything. I have a bottle here of
30:20
Marsala. This is a California. You can use this
30:26
or you can put chicken broth into this dish. We're going to add one cup
30:33
to the mushrooms. We want to make sure that those
30:39
mushrooms absorb all this flavor before they go in the chicken there.
30:47
All right, I'm just going to move my heat up medium high. We're going to add one cup of chicken broth or you can do
30:55
two cups of the Marsala. All right, once you get all the flavors up off the pan
31:02
and absorbed into the mushrooms. All right, we're going to pour this all over our chicken in the crock pot.
31:12
All right, let's just even that out. We're going to place a lid on.
31:18
Don't forget, we still got to make this creamy. Okay, and that'll come at the end. We're going to cook the chicken on
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low for about four to 5 hours or on high for about 3 to four hours. It all
31:32
depends on the thickness of your chicken. Just make sure you take a thermometer and check your chicken for
31:38
an internal temperature of 165. All right, we're going to be back so
31:44
that we can make this creamy Marsala chicken.
31:49
Okay, we have over 165° chicken in our crock pot. It's like shredding apart.
31:57
That's how tender it is. So, what we're going to do now is remove the chicken.
32:03
Oh, doesn't that look good?
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Cuz we've got to make a creamy, delicious sauce for this.
32:18
It smells amazing in here. It smells very rich and succulent,
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and I don't mind pulling off those mushrooms to eat it for myself. And my husband doesn't mind more mushrooms for
32:31
him. Mhm. First off, we're going to create a thickener. And I've got half a cup of
32:38
water. I'll just put it into a measuring cup. I'm going to add 1/4 cup
32:44
corn starch. We'll whisk that together
32:50
till it's well combined. We don't want any lumps. We're going to pour this into the sauce that's in our crock pot. Blend
32:57
that together a little bit. Don't break up your mushrooms too much. We're going to add half a cup of heavy whipping
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cream. We're going to stir that in. Look how
33:10
creamy that looks. We're going to add our chicken back in.
33:15
Get all that flavor off the plate. Grab a spoon first. Kind of give it a taste and see if you need to adjust salt and
33:23
pepper. Grab your lid. Place it back on. I still have my crock pot on a high setting. We're gonna let it sit between
33:29
20 to 30 minutes until that sauce thickens up. I'll be back.
33:37
Look at this, y'all. Look at the creaminess of that. Let's pour that over the chicken.
33:45
Okay, I've plattered up the chicken. We made some rice in my rice cooker.
33:53
And then I'm gonna stir up a Caesar salad. Let's plate it up. All right, let's dive in.
34:00
Oh yeah, that's tender. I'm gonna take my bite without the mushroom. Some sauce.
34:07
Going in with some of that rice.
34:15
Wow. The chicken is very tender, nice and moist.
34:21
I love that creamy wine sauce that we made for the chicken here. And then all
34:27
the seasonings coming through the whole entire dish. It's very smooth. Let me
34:32
know what you think of my crock-ot chicken marsala. That one's for the books, you guys. I'll
34:40
see y'all on the next episode.
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