Ingredients
Scale
- 6 boneless, skinless chicken breasts (1.5 to 2 pounds total)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika
- Salt and fresh ground pepper, to taste
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup dry marsala wine
- ½ cup water
- ¼ cup cornstarch
- ¼ cup heavy cream
- Chopped 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.
Notes
- For extra flavor, marinate chicken in the seasoning for 30 minutes before browning.
- Serve with mashed potatoes, pasta, or rice to soak up the Marsala sauce.
- Adjust mushrooms and garlic to your preference.
- Prep Time: 20 minutes
- Cook Time: 4 to 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American