Slow Cooker Chicken Marsala

Ingredients

• 1 tablespoon cornstarch 
• 0.3 cup flour all-purpose
• 1 tablespoon parsley fresh chopped for garnish
• 2 cloves garlic cloves minced
• 6 servings salt and ground pepper black to taste
• 1 cup marsala wine 
• 1 tablespoon olive oil 
• 3 pounds chicken breast boneless skinless cut into 2-inch cubes
• 2 tablespoons water 
• 12 ounces mushrooms white sliced

Equipment

• bowl
• frying pan
• ziploc bags
• slow cooker

Directions

1. Stir olive oil and garlic into the bowl of a slow cooker.
2. Mix flour, salt, and pepper in a bowl.
3. Pour flour mixture into a large resealable plastic bag; add chicken to bag, seal, and shake to coat chicken with flour mixture.
4. Pour coated chicken and sliced mushrooms into slow cooker.
5. Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into slow cooker and cover.
6. Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.