Categories: Slow Cooker

Ingredients

• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp oregano
• 1/2 tsp pepper
• 1/2 cup olive oil, divided
• 4 lbs. thinly sliced chicken breasts
• 1 large onion, halved and sliced into half-rings
• 12 oz. baby bella mushrooms, sliced
• 2 1/4 cups Marsala wine, divided
• 1 1/2 tbsp butter
• 1/2 cup milk

Directions

1. In a casserole dish, mix together the cornstarch, salt, pepper and oregano.

2. Heat about 1/4 cup of the olive oil in a large frying pan over medium heat.

3. Coat each side of your chicken breasts with the cornstarch mixture and place them in the frying pan until each side is lightly browned.

4. Place each breast into the slow cooker.

5. In the same pan you just browned the chicken, add about 1 1/2 tbsp olive oil and saute the onions until they are just slightly translucent. Add in 2 cups of Marsala wine and cook on high heat for about 7 minutes, or until it thickens. Pour it over the chicken in the slow cooker.

6. Cover and cook on LOW for 4 1/2 hours.

7. Over medium-high heat, melt the butter and remaining 1 1/2 tbsp olive oil. Add in the mushrooms and cook for about 5 minutes.

8. Add in the remaining 1/4 cup Marsala wine and whisk in the 1/2 cup milk.

9. Pour the mushroom mixture over the chicken and cover and cook an additional 30 minutes.

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