Name: SLOW COOKER CHICKEN MARSALA
Ingredients: 6boneless, skinless chicken breasts (1.5 to 2 pounds total)1 teaspoon garlic powder1 teaspoon dried basil1 teaspoon dried thyme½ teaspoon sweet paprikaSalt and fresh ground pepper, to taste1 tablespoon olive oil8 ounces mushrooms, sliced4 cloves garlic, minced1 cup dry marsala wine½ cup water¼ cup cornstarch¼ cup heavy creamChopped fresh parsley, for garnish

SLOW COOKER CHICKEN MARSALA

Print Recipe

Tender chicken breast simmered in a rich Marsala wine sauce with mushrooms and garlic, all made easy in the slow cooker. Perfect for a hassle-free gourmet dinner.

Author: Chef Sara

Ingredients

Scale

6boneless, skinless chicken breasts (1.5 to 2 pounds total)1 teaspoon garlic powder1 teaspoon dried basil1 teaspoon dried thyme½ teaspoon sweet paprikaSalt and fresh ground pepper, to taste1 tablespoon olive oil8 ounces mushrooms, sliced4 cloves garlic, minced1 cup dry marsala wine½ cup water¼ cup cornstarch¼ cup heavy creamChopped fresh parsley, for garnish

Instructions

Lightly grease a 6-quart slow cooker with cooking spray.Season the chicken breasts with garlic powder, basil, thyme, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat and brown the chicken for about 3 minutes per side.
Transfer the chicken to the slow cooker, top with mushrooms and minced garlic.Deglaze the skillet with marsala wine, scraping up the browned bits, and pour over the chicken.Cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours.Remove chicken and whisk cornstarch and water into the sauce. Add cream, adjust seasoning, and return chicken to thicken the sauce on HIGH for 20 minutes.Serve garnished with fresh parsley.

Find it online: https://www.kitchensara.com/slow-cooker-chicken-marsala/