Ingredients:

6 (1.5 pounds, total) boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon sweet paprika

salt and fresh ground pepper, to taste

1 tablespoon olive oil

8 ounces mushrooms, sliced

3 cloves garlic, minced

1 cup dry marsala wine

1/2 cup water

1/4 cup cornstarch

1/4 cup heavy cream

chopped fresh parsley, for garnish

Directions:

1. Lightly grease a 6-quart Crock Pot with cooking spray and set aside.

2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.

3. Heat olive oil in a skillet over medium-high heat. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.

4. Transfer chicken to Crock Pot and top with mushrooms and garlic.

5. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet. Pour wine over chicken and mushrooms.

6. Close with a lid and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.

7. Remove chicken breasts from Crock Pot and set aside on a plate. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce. Add heavy cream to the wine sauce and whisk until combined.

8. Return chicken to the slow cooker; cover with a lid and cook on high for 20 minutes, or until sauce has thickened.

9. Transfer chicken from Crock Pot to plates; top with mushroom sauce and garnish with fresh parsley. Serve.

Bon Appetit!