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.

“Bone” apetit!

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2 Comments on Sarah’s Marsala Stew

  1. Kathy says:

    Thanks, Ryan! I loved the mushrooms and tomatoes, too! Sarah really has a way with finding new and delicious combinations.

  2. Ryan says:

    The chicken and almonds are a very interesting combination but the taste is great! Another good one from Sarah and Kathy!

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