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
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In a casserole dish, mix together the cornstarch, salt, pepper and oregano.
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Heat about 1/4 cup of the olive oil in a large frying pan over medium heat.
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Coat each side of your chicken breasts with the cornstarch mixture and place them in the frying pan until each side is lightly browned.
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Place each breast into the slow cooker.
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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.
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Cover and cook on LOW for 4 1/2 hours.
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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.
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Add in the remaining 1/4 cup Marsala wine and whisk in the 1/2 cup milk.
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Pour the mushroom mixture over the chicken and cover and cook an additional 30 minutes.