Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (240ml) Marsala wine (dry)
  • 1 cup (240ml) chicken broth
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons (30g) unsalted butter
  • Fresh parsley, chopped (for serving)
  • Optional: 2 tablespoons (30g) cornstarch (for thickening, if desired)

Instructions:

  1. Sprinkle the chicken breasts with salt and black pepper on both sides.
  2. In a sauté pan, melt butter over medium heat. Brown the chicken breasts for 2-3 minutes on each side until lightly golden.
  3. In the crock pot, combine the sliced mushrooms, diced onion, and minced garlic. Pour in the Marsala wine and chicken broth. Stir to combine.
  4. Place the seasoned chicken breasts on top of the sauce mixture in the crock pot.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  6. If desired, mix cornstarch with a little water to create a slurry, and stir it into the sauce about 30 minutes before serving.
  7. Garnish with freshly chopped parsley before serving.