Crock Pot Chicken Marsala

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  1 Shallot(30g)
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  2 Garlic(6g)
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  1 cup Marsala Wine, Dry
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  8 oz Mushrooms, Cremini
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  1 tbsp Cornstarch
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  Parsley, Fresh

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until shimmering. Season the chicken breasts on both sides with salt and pepper, then add to the skillet in a single layer. Cook 3–4 minutes until golden brown on the first side, then flip and cook 2 additional minutes until browned on the second side (chicken does not need to be cooked through). Transfer to a plate.
2. 2Reduce heat to medium-low and add remaining olive oil to the same skillet. Add the shallot and cook 3 minutes, stirring occasionally, until softened. Stir in the garlic and cook 30 seconds until fragrant.
3. 3Pour the Marsala wine into the skillet, increase heat to medium, and simmer 2 minutes, scraping up any browned bits from the bottom. Remove from heat.
4. 4Transfer the seared chicken to a large Dutch oven or heavy-bottomed pot. Scatter the mushrooms over the chicken, then pour the Marsala reduction over top. Cover and cook over low heat 20–25 minutes until the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer.
5. 5Remove the chicken to a plate and cover with foil to keep warm. In a small bowl, whisk together the cornstarch and 2 tablespoons water until smooth. Stir this slurry into the sauce in the pot, then increase heat to medium and simmer 3–5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
6. 6Return the chicken to the pot and cook 2 minutes over medium heat until warmed through. Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Garnish with fresh parsley before serving or storing.