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.

Nutrition per serving