Crock-Pot Chicken Marsala
Recipe: https://recipestripper.com/recipes/064afbc0-2698-4251-b8e7-2dd689ebc938
Original source: https://www.delish.com/cooking/recipe-ideas/a69500138/best-crock-pot-chicken-marsala-recipe/?gad_source=1&gad_campaignid=18339119658&gbraid=0AAAAACq-IPwewNQW1soK7X1sEwpFu9Vaa

We're using a slow cooker to make a simple dish—chicken Marsala— even easier with tender chicken, perfectly cooked mushrooms, and a sweet Marsala wine sauce.
Yield: 4 - 6 serving(s)
Prep time: PT15M
Cook time: PT0S
Total time: PT4H

Ingredients
- 1 tbsp. extra-virgin olive oil
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 8 oz. baby bella mushrooms, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tbsp. fresh thyme leaves
- 1 tsp. dried oregano
- 3/4 c. Marsala wine
- 1/2 c. low-sodium chicken stock or broth
- 1/4 c. cornstarch
- 1/4 c. heavy cream
- Finely chopped fresh parsley and cooked pasta or rice (optional), for serving

Instructions
1. In a large skillet over medium-high heat, heat oil. Season chicken all over with salt and pepper. Cook, turning halfway through, until just golden brown (it won’t be fully cooked through), about 3 minutes per side. Transfer to a large slow cooker.
2. Top with mushrooms, garlic, thyme, and oregano, then pour wine and broth over. Cover and cook on Low until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 3 hours.
3. Transfer chicken to a plate. Pour cornstarch into a medium heatproof bowl. Ladle out about 1/2 cup liquid from slow cooker and pour into bowl. Stir until cornstarch is dissolved. Pour mixture back into slow cooker and stir in cream.
4. Return chicken to slow cooker. Cook on High, uncovered, until sauce is slightly thickened, 20 to 30 minutes more. The sauce will continue to thicken once off heat; season with salt and pepper, if needed.
5. Top with parsley. Serve over pasta or rice (if using).