Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1½ tablespoons olive oil
  • 8 ounces cremini mushrooms (sliced)
  • 1 medium shallot (sliced)
  • 3 cloves garlic (minced)
  • 1 cup dry Marsala cooking wine
  • ⅓ cup water
  • 3 tablespoons cornstarch
  • ¼ cup heavy cream
  • 3 cups cooked white rice (for serving)
  • Fresh chopped parsley (optional, for garnish)

Instruction

  • Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
  • Season the chicken breasts with dried thyme, salt, and pepper.
  • Heat the olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 3 minutes per side, until just browned. Transfer the chicken to the slow cooker.
  • Reduce heat to medium and add the remaining oil, then add the mushrooms, shallot, and garlic to the skillet. 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, then transfer the contents of the skillet to the slow cooker.
  • Cover and cook on low for 5-6 hours, or on high for 2-3 hours.
  • When the cook time is complete, transfer the chicken breasts to a plate and set aside.
  • 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.
  • Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.
  • Taste and adjust seasonings as desired. Serve the chicken and sauce over rice, sprinkled with chopped parsley.