Ingredients
- 6 boneless, skinless chicken breasts about 2 pounds
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and ground black pepper to taste
- 2 teaspoons olive oil
- 3 cloves garlic minced
- 8 ounces sliced mushrooms such as cremini or baby bella
- 3/4 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup cornstarch
- 1/3 cup cold water
- 1/4 cup heavy cream
- Fresh parsley chopped (for garnish)
Instructions
- Lightly grease the slow cooker. Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until lightly browned. Transfer the chicken to the slow cooker.
- In the same skillet, add minced garlic and sliced mushrooms; cook for about 2 minutes until they start to soften. Pour in the Marsala wine and chicken broth, stirring to lift any browned bits from the pan.
- Add the mixture to the chicken in the slow cooker. Cover and cook on low for 2-4 hours or until the chicken reaches an internal temperature of 165°F.
- Using a small bowl, whisk together the cornstarch and cold water to form a slurry. Remove the chicken briefly and stir the slurry into the slow cooker sauce. Switch the slow cooker to high and cook for 15 to 20 minutes until the sauce thickens.
- Stir in the heavy cream, adjust salt and pepper if needed, and return the chicken to the slow cooker to heat through for 5 minutes. Garnish with chopped fresh parsley and serve.
