<p>I wonder if I can buy a teeny tiny bottle of marsala??</p>
<p>Marsala is excellent in desserts like zabaglione and cakes.</p>
<p>I have tried many cacciatore recipes in the crock pot but my chicken has been turning out tough (yes, weird)…</p>
<p>Do you all use dark or white meat pieces? we are white meat eaters (due to lower fat) but don’t really like how they are turning out…</p>
<p>rodney, try using skinless thighs. Still a low-fat food, but more flavorful and a lot less likely to get tough in the crock pot.</p>
<p>I was thinking about mixing thighs and breasts in my dish.</p>
<p>I only use breasts in the crockpot - haven’t noticed a problem with toughness.</p>
<p>I’ve become a big fan of chicken thighs for all of these sorts of dishes. Skinless if you aren’t going to end up with crispy skins.</p>