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Slow Cooker Chicken Marsala


















  • 6 (1.5 pounds, total) boneless, skinless chicken breasts

  • 1 teaspoon garlic powder

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme

  • 1/2 teaspoon sweet paprika

  • salt and fresh ground pepper, to taste

  • 1 tablespoon olive oil

  • 8 ounces mushrooms, sliced

  • 3 cloves garlic, minced

  • 1 cup dry marsala wine

  • 1/2 cup water

  • 1/4 cup cornstarch

  • 1/4 cup heavy cream

  • chopped fresh parsley, for garnish 


















  1. Lightly grease a 6-quart slow cooker with cooking spray and
    set aside.

  2. Season chicken breasts all around with garlic powder, dried
    basil, thyme, paprika, salt, and pepper. 

  3. Heat olive oil in a skillet over medium-high heat.

  4. Add prepared chicken breasts to the hot oil and cook for 3
    minutes per side, or until just browned.

  5. Transfer chicken to slow cooker and top with mushrooms and
    garlic.

  6. Return skillet over medium-high heat and add the marsala
    wine; cook for 1 minute, scraping up all the browned bits from the bottom of
    the skillet.

  7. Pour wine over chicken and mushrooms.

  8. Close with a lid and cook on LOW for 4 to 5 hours, or on
    HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.

  9. Remove chicken breasts from slow cooker and set aside on a
    plate.

  10. Combine water and cornstarch in a mug or a small mixing bowl
    and whisk until incorporated; then, whisk the slurry into the wine sauce.

  11. Add heavy cream to the wine sauce and whisk until combined.

  12. Return chicken to the slow cooker; cover with a lid and cook
    on HIGH for 20 minutes, or until sauce has thickened.

  13. Transfer chicken from slow cooker to plates; top with
    mushroom sauce and garnish with fresh parsley.

  14. Serve.


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