👨🍳 Instructions:
1. Prep the Chicken:
- Season chicken breasts with salt, pepper, and garlic powder.
- Optional: Lightly brown the chicken in a skillet with butter or olive oil for 2–3 minutes per side for extra flavor.
2. Assemble in the Slow Cooker:
- Place sliced mushrooms, onion, and garlic at the bottom of the slow cooker.
- Lay the chicken on top.
- Pour in Marsala wine and chicken broth.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until chicken is tender.
3. Finish the Sauce:
- In the last 30 minutes of cooking, stir in the heavy cream.
- Mix cornstarch and water in a small bowl, then stir into the slow cooker to thicken the sauce.
- Let it cook for the remaining 30 minutes until the sauce is creamy and slightly thickened.
4. Serve:
- Garnish with fresh parsley.
- Serve over egg noodles, mashed potatoes, or steamed rice.
🍷 Tip:
Marsala wine is key to the flavor — try to use a dry Marsala (not sweet) for best results. Leftovers reheat beautifully the next day!
Would you like a low-carb version or one with mushroom substitutes?
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