Slow cooker chicken marsala

Prep 15 min

Total 5 hours 45 min

Serves 6

The creamiest set it and forget it Chicken Marsala! (if you don’t have Marsala, substitute with ½ cup white wine mixed with 2 teaspoons of brandy)

boneless skinless chicken, breasts or thighs

tablespoon olive oil

salt and pepper, to taste

teaspoons minced garlic

1/2

cup Marsala wine

1/2

cup chicken broth

1 1/2

cups brown mushrooms, , sliced

1/4

cup cornstarch

1/4

cup heavy cream, , warmed

tablespoons finely chopped parsley

Heat the olive oil in a large pan over medium high heat. Season the chicken breasts liberally on both sides with salt and pepper.
Place the chicken in the pan and cook for 3-4 minutes on each side or until each side is golden brown.
In a large measuring cup, combine the wine, chicken broth and garlic.
Place the chicken breasts and mushrooms into the slow cooker in one single layer, if possible. Pour the wine mixture over the chicken and mushrooms. Cook on LOW for 5 hours.
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.
Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until the sauce has thickened.
Stir in the warmed heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.