- 4 boneless skinless chicken breasts (I prefer thighs)
- ▢salt and pepper to taste – (I used about ½ teaspoon of each)
- ▢2 teaspoons minced garlic
- ▢1 cup sliced mushrooms
- ▢1 cup sweet marsala cooking wine – (may sub chicken broth in a pinch)
- ▢½ cup water
- ▢¼ cup corn starch
- ▢fresh parsley – roughly chopped
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Instructions
- Lightly grease your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
- Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
- Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
- Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.