SLOW COOKER CHICKEN MARSALA

The simple, classic, Chicken Marsala dish gets a slow cooker makeover to make this recipe so easy for a weeknight meal! Gluten-free and Paleo too!

Chicken Marsala is one of these elegant dishes that people often don’t want to try at home. Been there, done that. I love a pan-fried version with a crispy, and textured outside bathed in the yummy mushroom sweet wine sauce.

But let’s be honest. I just want magic to happen in my kitchen with the slow cooker. You know, the kind where I spend about 2 minutes putting everything in a machine and walk away? And then yummy dinner awaits a few hours later without me having to do anything?

Thank the heavens above it’s Sunday. If we’re being 110 percent honest, this weekend has not been my favorite. Sometimes stupid things happen and when all is said and done, it just bites.
Let me tell you a very quick, watered down story about my Saturday morning.

INGREDIENTS

• 1 1/2 cups sliced mushrooms
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1/2 cup marsala wine
• 1/4 cup cornstarch
• 1/4 cup heavy cream
• 2 tablespoons chopped parsley
• 2 teaspoons minced garlic
• 6 boneless skinless chicken breasts
• salt and pepper to taste

INSTRUCTIONS

1. Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
2. Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.
3. Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
4. Cook on LOW for 5 hours.
5. Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
6. Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.
7. Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.

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