Cooking Steps

• Lightly grease a 6-quart slow cooker with cooking spray and set aside.
• Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
• Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts to the hot oil and cook for 3 minutes per side or until just browned. Transfer the chicken to the slow cooker and top with mushrooms and garlic.
• Return the skillet to medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet. Pour the wine over the chicken and mushrooms.
• Close with a lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until chicken is done.
• Remove the chicken breasts from the slow cooker and set aside on a plate.
• Combine the water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce. Add heavy cream to the wine sauce and whisk until combined. Taste for salt and pepper, and adjust accordingly.