Slow Cooker Chicken Marsala - Delish

By norsegal8

Ingredients

• Cooking spray, for Crock-Pot
• 1 1/2 lb. boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 8 oz. Mushrooms, sliced
• 3 cloves garlic, minced
• 1 c. marsala wine (you can sub with low-sodium chicken broth in a pinch)
• 1/2 c. water
• 1/4 c. cornstarch
• 2 tbsp. heavy cream, optional (to make the sauce creamier)
• 2 tbsp. chopped parsley
• Lemon wedges, for serving

Preparation

Step 1

DIRECTIONS
Spray inside of Crock-Pot with cooking spray. Season chicken all over with salt and pepper and add to Crock-Pot. Top with mushrooms and garlic then pour marsala wine on top. Cover and cook on low for 4 to 5 hours, until chicken is cooked through.
Remove cooked chicken breasts from Crock-Pot. In a small bowl, whisk together water and cornstarch and whisk into the sauce. Whisk in heavy cream, if using, then return chicken to Crock-Pot. Cover and cook on high until the sauce has thickened, about 20 minutes more.
Garnish with parsley and serve with lemon wedges.