Slow Cooker Chicken Marsala

Ingredients

• 1/3 cup all purpose flour
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 8 ounces mushrooms sliced
• 1 tablespoon minced garlic
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1 1/4 cup Marsala wine
• 1 cup chicken broth
• 1 tablespoon cornstarch whisked with 2 tablespoons water
• 1/3 cup heavy cream
• 1 tablespoon minced parsley

Instructions

1. Combine the flour, paprika, salt and pepper and dredge the chicken in the flour.
2. Heat the olive oil and brown the chicken for 4 minutes per side.
3. Place the mushrooms, garlic, thyme, and oregano in the slow cooker and add the chicken.
4. Pour the Marsala wine and chicken broth over the chicken.
5. Place the lid tightly on the slow cooker and cook on high for 4 hours or low for 6 hours.
6. Remove the chicken and whisk in the cornstarch and water mix.
7. Add the heavy cream and place the chicken back in. Set on high for 30 minutes to an hour or until the sauce has thickened some.
8. Serve the chicken with sauce over rice, mashed potatoes, pasta or with a side salad or vegetables. Sprinkle with parsley.