SLOW COOKER CHICKEN MARSALA

This slow cooker chicken marsala is tender chicken breasts cooked in a mushroom and marsala wine sauce. It's a delicious meal option.

Ingredients

6 boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons minced garlic
1/2 cup marsala wine
1/2 cup chicken broth
1 1/2 cups sliced mushrooms
1/4 cup cornstarch
1/4 cup heavy cream
2 tablespoons chopped parsley

Instructions

1. Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.

2. Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.

3. Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.

4. Cook on LOW for 5 hours.

5. Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.

6. Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.

7. Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.

*Notes
1. If you're really pressed for time, you can skip browning the chicken breasts, but I highly recommend taking the time to brown them!
2. You can use boneless skinless chicken thighs instead of chicken breasts if you prefer.
3. Adapted from Creme de la Crumb