Crockpot Chicken Marsala

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 cup Cherry tomatoes
  • 2 tsp Garlic
  • 1 cups Mushrooms
  • 1 Parsley

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Butter or olive oil

• Beer, Wine & Liquor

  • 1 cup Marsala wine

• Liquids

  • 1/2 cup Water

Found on blessherheartyall.com

Description

Directions

• Line your slow cooker with a liner. Place the butter, garlic, and chicken seasoned with salt and pepper in the bottom of the slow cooker. Heat on high until the butter melts (should take less than 5 minutes).
• Stir in the mushrooms and marsala wine. Cover and cook on low for 6 hours or until the chicken is fully cooked.
• In a small bowl whisk the cornstarch and water together until fully dissolved. Pour the liquid into the slow cooker and stir well.
• Turn the slow cooker to high and cook for another 20-30 minutes or until sauce is thickened.
• Sprinkle with parsley and enjoy.