Crock Pot Chicken Marsala

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  Olive oil(15g)

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

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  Chicken Breast, Boneless Skinless(907g)

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

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  1 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Shallot
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  Garlic(120g)
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  Marsala Wine, Dry(240g)
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  Mushrooms, Cremini(227g)
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  Cornstarch(15g)
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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 for 3–4 minutes until golden brown on the first side with minimal movement, then flip and cook for 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 the remaining olive oil to the same skillet. Add the shallot and cook for 3 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. 3Pour the Marsala wine into the skillet, increase heat to medium, and simmer for 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 simmer over low heat for 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 for 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 for 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.