Prep Time :15 minutes / Cook Time : 5 hours 30 minutes
- 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
Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.
Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
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 sauce has thickened.
Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.
- If you’re really pressed for time, you can skip browning the chicken breasts, but I highly recommend taking the time to brown them!
- You can use boneless skinless chicken thighs instead of chicken breasts if you prefer.
- Adapted from Creme de la Crumb
- Stove top instructions: Heat the olive oil in a large pan over medium high heat. Season the chicken with salt and pepper on both sides. Add the chicken to the pan and cook for 5-6 minutes on each side or until cooked through. Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan and cook for 4-5 minutes or until tender. Add the garlic and cook for an additional 30 seconds. Add the marsala wine and chicken broth to the pan and simmer for 5 minutes. Stir in 1 tablespoon of cornstarch that’s been mixed with 2 tablespoons cold water. Simmer until just thickened. Stir in the cream and simmer for 2 more minutes. Add the chicken back to the pan and spoon the sauce over the top. Sprinkle with parsley and serve.