Slow Cooker Chicken Marsala

• • • 6 boneless skinless chicken breasts
    • 1 tablespoon olive oil
    • 2 teaspoons minced garlic
    • 1/2 cup marsala wine
    • Salt and pepper to taste
    • 1/2 cup chicken broth
    • 1 1/2 cups sliced mushrooms
    • 1/4 cup heavy cream
    • 2 tablespoons chopped parsley
    • 1/4 cup cornstarch
    • Optional: Baguette, toasted and sliced. 

• • • Heat the olive oil in a large pan over medium high heat.
    • Season the chicken breasts on both sides with salt and pepper.
    • Cook the chicken in the pan for 4-5 minutes on each side or until golden brown.
    • Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
    • Cook on low for 5 hours, or until the chicken is done.
    • Remove the chicken from the slow cooker.
    • Whisk together the cornstarch with 1/3 cup cold water.
    • Pour the cornstarch into the slow cooker and stir to combine.
    • Add the chicken back to the slow cooker, turn the heat to high and cook for 30 minutes or until sauce has thickened.
    • Stir in the heavy cream and season the sauce with salt and pepper to taste.
    • Sprinkle with parsley and serve. Optional: Serve over toasted baguette, sliced (as pictured).