Slow Cooker Chicken Marsala

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic cloves, minced
• 1/4 cup all-purpose flour
• Salt and ground black pepper to taste
• 3 pounds skinless, boneless chicken breast, cut into 2-inch cubes
• 12 ounces sliced white mushrooms
• 1 cup Marsala wine
• 2 tablespoons water (optional)
• 1 tablespoon cornstarch (optional)
• 1 tablespoon chopped fresh parsley for garnish

Directions

Stir olive oil and garlic into the bowl of a slow cooker.

Mix flour, salt, and pepper in a bowl. Pour flour mixture into a large resealable plastic bag; add chicken to bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken and sliced mushrooms into slow cooker.

Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into slow cooker and cover.

Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.