Slow Cooker Chicken Marsala
Ingredients
- 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
Instructions
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Lightly grease a 6-quart slow cooker with cooking spray and set aside.
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Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
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Heat olive oil in a skillet over medium-high heat.
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Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
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Transfer chicken to slow cooker and top with mushrooms and garlic.
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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.
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Pour wine over chicken and mushrooms.
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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.
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Remove chicken breasts from slow cooker and set aside on a plate.
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Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
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Add heavy cream to the wine sauce and whisk until combined.
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Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
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Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
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Serve.
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