Ingredients
Cooking spray
1 1/2 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
8 oz. button mushrooms, sliced
3 cloves garlic, minced
1 c. marsala wine
1/2 c. water
1/4 c. cornstarch
2 tbsp. heavy cream, optional
2 tbsp. chopped parsley
Lemon wedges, for serving
Preparation
Step 1Grease 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. Step 2Remove cooked chicken breasts from Crock-Pot. In a small bowl, whisk together water and cornstarch then 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. Step 3Garnish with parsley and serve with lemon wedges.
Editor’s Note: This recipe was updated on December 23, 2020.
