four boneless skinless chicken breasts
salt and pepper to flavor (I used about ½ teaspoon of each)
2 teaspoons minced garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine (can also sub chook broth in a pinch)
½ cup water
¼ cup cornstarch
clean parsley, roughly chopped
- Lightly greasy your slow cooker with nonstick spray. Season bird with salt and pepper and region in the backside of your slow cooker.
- Top bird with garlic, mushrooms, and marsala wine. Cover and cook dinner for 5-6 hours on low.
- Use a slotted spoon to transfer chicken to a plate. Whisk collectively water and cornstarch til dissolved, then pour into gradual cooker and stir.
- Add chicken back to slow cooker, transfer warmth to high, cowl and cook any other 20-30 minutes till sauce is thickened. Taste and upload salt and pepper as wished. Sprinkle with parsley and serve.