Slow Cooker Chicken Marsala

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic cloves , minced
• 0.25 cups 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

Instructions

1. 1

   Stir oil and garlic together in the bowl of a slow cooker.

2. 2

   Mix flour, salt, and pepper together in a large resealable plastic bag. Add chicken to the bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken into the slow cooker, then add mushrooms.

3. 3

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

4. 4

   Cover and cook on Low until sauce thickens and chicken is no longer pink in the center and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. 5

   If the sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into the slow cooker. Cover and cook on High until thickened, about 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.