This Crockpot Chicken Marsala serves up tender chicken served with a creamy mushrooms and wine sauce.

what you need:

chicken breasts

dried thyme

black pepper

kosher salt

olive oil

cremini mushrooms

shallot

garlic

heavy cream

1

Season the chicken breasts with dried thyme, salt, and pepper. Sear the chicken breasts for 3 minutes per side, until just browned.

Reduce heat to medium and add the remaining oil, then add the mushrooms, shallot, and garlic to the skillet.

2

Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in the marsala wine to deglaze the pan. Simmer for 1 minute.

3

In a measuring cup, whisk together the water and cornstarch until dissolved, then stir the slurry into the slow cooker. Add the heavy cream and whisk to combine.

4

Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.

5

Ready to make this?