Crock Pot Chicken Marsala

This is one of those high quality restaurant meals that I always thought would take hours and be intense, but the only thing intense about it is the taste! It's super easy and quick to throw into the crock pot for a meal later in the day with minimal effort!! Why not give it a try?

See, I didn't even pound out my chicken when I browned them in the skillet right before adding them into the crock pot! WOW!!

Ingredients:

• 4-6 (1.5 pounds, total) boneless, skinless chicken breasts

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1 teaspoon dried thyme

• 1/2 teaspoon sweet paprika

• salt and fresh ground pepper, to taste

• 1 tablespoon olive oil

• 8 ounces mushrooms, sliced (I prefer bella or white button)

• 3 cloves garlic, minced

• 1 cup dry marsala wine (make sure to get dry and NOT sweet)

• 1/2 cup water

• 1/4 cup cornstarch

• 1/4 cup heavy cream

• chopped fresh parsley, always add the green!

Directions:

1. Spray your 6-quart crock pot with cooking spray.

2. Season chicken breasts on all sides with combined garlic powder, dried basil, thyme, paprika, salt, and pepper.

3. Heat olive oil in a skillet over medium-high heat.

4. Add seasoned chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned. You are just browning the outside, not cooking the meat, so don't go crazy.

5. Transfer chicken to crock pot and top with mushrooms and garlic.

6. Return skillet to stove and add the marsala wine, cooking about 1 minute over medium-high heat. Scrape all those yummy browned bits up from the bottom of the skillet.

7. Pour wine over chicken and mushrooms in crock pot.

8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.

9. Remove chicken breasts from crock pot and set aside.

10. Make your slurry by combining the water and cornstarch in a small mixing bowl and whisk until incorporated; then, whisk into the wine sauce left in the crock pot.

11. Add heavy cream to the wine sauce and whisk until combined.

12. Return chicken to the crock pot; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.

13. Transfer chicken from crock pot to plates; top with mushroom sauce and garnish with fresh parsley.

14. Serve with mashed potatoes, rice, pasta or even cauliflower rice if you are going low carb.

Please enjoy this one and if you are looking to impress a special someone...this is it!

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