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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