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Slow Cooker Chicken Marsala


Ingredients
  • 6 (1.5 pounds, total) boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sweet paprika
  • salt and fresh ground pepper, to taste
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup dry marsala wine
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1/4 cup heavy cream
  • chopped fresh parsley, for garnish


Instructions
  1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
  2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
  5. Transfer chicken to slow cooker and top with mushrooms and garlic.
  6. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
  7. Pour wine over chicken and mushrooms.
  8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165�F.
  9. Remove chicken breasts from slow cooker and set aside on a plate.
  10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
  11. Add heavy cream to the wine sauce and whisk until combined.
  12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
  13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
  14. Serve.

This article and recipe adapted from this site

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