Crocktober: Cinnamon Pulled Pork vs. Chicken Marsala

Nothing says comfort food better than a meal from the trusty crock-pot! that’s why we’ve put together a friendly competition with our staff to see who has the best slow cooker recipes. Today, Twin Cities Live, Executive Producer, Mandy Tadych made Cinnamon Pulled Pork and Twin Cities Live Photographer Drew Schingen made Chicken Marsala.

Cinnamon Pulled Pork

4 -5lbs pork shoulder or butt roast (not frozen)
1 tablespoon cinnamon
2 tablespoons brown sugar
½ beer
1 cup chicken stock
1 packet onion soup
2 tablespoons chopped garlic
1 tablespoon Italian seasoning
Red pepper flakes to taste

Combine all in crock pot and cook on low for 8 hours.

Serve on buns with your favorite BBQ sauce, coleslaw (Mandy recommends using Holy Smoke Dip! ( in your slaw)

Chicken Marsala


2lbs boneless skinless chicken breasts
salt and pepper to taste or spice of your choice
2 teaspoons minced or chopped garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine. Use broth as a substitute
¼ cup water
¼ cup cornstarch


Grease the pot with butter

Cube chicken

Season chicken with salt and pepper and place in slow cooker.

Top chicken with garlic, mushrooms, and marsala wine.

Cover and cook for 6 hours on high.

Remove chicken from slow cooker.

Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.

Add chicken back to slow cooker, switch heat to high, cover and cook another until sauce is thickened.

It should take about 20 minutes.

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