Slurp! Sarah has created another succulent, bone-healthy recipe for the crockpot!
Combine in the crockpot:
1/2 cup Marsala wine (or cooking wine)
1/2 cup water
4 medium chicken breasts
4 medium potatoes, quartered and sliced
2 Roma tomatoes, halved and sliced
1 cup portabella mushrooms, sliced
1 zucchini, cut into 1/4″ slices
1/2 cup raw almonds
2 shallots, thinly sliced
1/2 cup chopped onion
Salt and pepper to taste
Cook on low for 7-8 hours or on high for 3-4 hours. Serve with garlic bread made from toasted millet loaf slices, spread with Earth Balance buttery spread and sprinkled with garlic salt.