Italian most flavorful Chicken Marsala you’ll ever have.
Cooking spray, for Crock-Pot
1 1/2 lb. boneless skinless chicken breasts
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
- 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.