Slow Cooker Chicken Marsala

This slow cooker chicken marsala recipe is perfect for a busy weeknight dinner. The chicken cooks in a rich and flavorful marsala sauce, resulting in tender and juicy meat. The slow cooker does all the work for you, allowing the flavors to meld together and create a deliciously satisfying meal. Serve this chicken marsala over pasta or with mashed potatoes for a complete and comforting dish.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh parsley, for garnish

Directions

1. In a shallow dish, combine the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to the slow cooker.
3. In the same skillet, add the sliced mushrooms and cook until browned and tender, about 5 minutes. Add the Marsala wine and chicken broth, scraping any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
4. Pour the mushroom mixture over the chicken in the slow cooker. Cover and cook on low heat for 4 hours or until the chicken is cooked through and tender.
5. In a small bowl, whisk together the cornstarch and water. Stir the cornstarch mixture and heavy cream into the slow cooker. Cover and cook on high heat for an additional 30 minutes or until the sauce has thickened.
6. Garnish the chicken marsala with fresh parsley before serving. Serve over pasta or with mashed potatoes.

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