Description
A delicious, comforting dish featuring tender chicken and a savory mushroom sauce, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Marsala wine (or substitute with chicken broth)
- 8 ounces mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dry thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth (if not using wine)
- 2 tablespoons olive oil
- 2 tablespoons cornstarch (optional, for thickening sauce)
- Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium heat, add olive oil. Sauté the onions and garlic until softened and fragrant, about 3-4 minutes. Transfer this mixture to the crockpot.
- Season the chicken breasts with salt, pepper, and thyme. Place them in the crockpot on top of the onion and garlic mixture.
- Add the sliced mushrooms to the crockpot.
- Pour the Marsala wine (or chicken broth) over the chicken and mushrooms, ensuring everything is well-coated.
- Cover and cook on low for 360-420 minutes or on high for 180-240 minutes, until the chicken is fully cooked and tender.
- If you prefer a thicker sauce, mix cornstarch with a bit of water to create a slurry and stir it into the sauce in the last 30 minutes of cooking.
- Once done, garnish with fresh parsley before serving.
Notes
For added flavor, consider searing the chicken before adding it to the crockpot.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian