Slow Cooker Chicken Marsala

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Instructions:
1. Season the chicken breasts with salt and pepper, then dredge in flour, shaking off any excess.
2. In a skillet over medium-high heat, heat the olive oil. Once hot, add the chicken and brown on both sides. Transfer the chicken to the slow cooker.
3. In the same skillet, add the mushrooms and garlic, sautéing until they are golden brown and fragrant. Add the Marsala wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce slightly, then pour the mushroom and wine mixture over the chicken in the slow cooker.
4. Add the chicken broth to the slow cooker, cover, and cook on low for 5 to 6 hours, or until the chicken is cooked through and tender.
5. In the last 30 minutes of cooking, stir in the heavy cream and continue to cook until warmed through.
6. Just before serving, stir in the chopped fresh parsley and butter, and adjust seasoning with salt and pepper if needed.
7. Serve the Chicken Marsala over your choice of sides, spooning the rich mushroom and Marsala sauce over the top for a flavorful and satisfying meal. Enjoy the tender chicken and the indulgent sauce made from scratch, a testament to the slow and loving process of slow-cooked meals.

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