Slow Cooker Chicken Cheese Dip with Marsala and Mushrooms
This slow cooker chicken cheese dip with marsala tastes like everyone’s favorite chicken marsala but in an irresistibly cheesy, dip form. It’s a hearty appetizer that’s going to be a hit at your next party.
8oz.mushrooms, washed and cut into bite-sized pieces
1/4teaspoonsalt
1/4teaspoonpepper
French bread sliced and toasted
Instructions
Place chicken breasts, 1 cup Holland House Marsala Cooking Wine, 1/2 teaspoon ground pepper, and dried thyme in a slow cooker. Cook on low for 4 hours and shred. Remove any excess liquid. Return chicken to slow cooker and add cream cheese, mayonnaise, 2 tablespoons Holland House Marsala Cooking Wine, mozzarella cheese. Cook on low for 2 hours or until all ingredients are melted. Stir to combine.
In a frying pan, heat 1 tablespoon olive oil and saute mushrooms sprinkled with salt and pepper until golden brown. Add 1 tablespoon Holland House Marsala Cooking Wine and cook until wine is reduced and nearly gone. Add mushrooms to dip, and stir to combine.