Crock Pot Chicken Marsala:

• 1 small whole chicken (about 5 pounds)
• 1 cup white table wine, if you use “cooking wine” don’t add salt
• 1 cup water
• Several carrots, sliced into coins
• 1 red bell pepper, diced
• 4 cloves of garlic, minced
• 1 tsp salt
• ¼ cup lemon juice
• 1 can condensed cream of mushroom soup

Put the veggies and garlic in the bottom of the crock pot, cover with water & wine, stir in the salt.  Set the chicken on top of the veggies, poke holes in the top with a knife, baste chicken about every half hour. Cook on high.   After chicken reaches an internal temp of 140 degrees F, add the lemon juice to the stock, then rub the still condensed soup over the top of the bird, then let stew for about another hour, until internal meat temp is about 160 degrees F.  Total cooking time is roughly 4 hours, longer if use use a low setting or start with frozen meat.  Serve with starch of choice, I used chicken flavor rice-a-roni.