I get a kick out of surprising my friends with this straightforward recipe.

Chicken Marsala is a delightful and comforting Italian-American dish that brings a touch of elegance to your dinner table. Slow cooking it with sun-dried tomatoes adds a rich, tangy flavor that's simply irresistible. This recipe is perfect for busy families who still want to enjoy a home-cooked meal without spending hours in the kitchen. It’s a favorite in our household for its hearty yet sophisticated taste, making it ideal for both weeknight dinners and special occasions.

This Slow Cooker Chicken Marsala goes wonderfully with a side of roasted or mashed potatoes, allowing you to soak up every drop of the delicious Marsala sauce. Steamed green beans or sautéed spinach are also excellent choices to add a bit of greenery to your plate. If you're in the mood for pasta, a light fettuccine or angel hair pasta pairs beautifully as well.

Servings: 4-6 servings

4 boneless, skinless chicken breasts
1 cup sliced mushrooms
1/2 cup sun-dried tomatoes (oil-packed, drained and sliced)
1 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons cornstarch
2 tablespoons water

1. Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them in the skillet for 2-3 minutes on each side until golden brown. Transfer the chicken to your slow cooker.

2. In the same skillet, add the onions and cook until they become translucent. Add the garlic, mushrooms, and sun-dried tomatoes, cooking for another 2-3 minutes until everything is well combined.

3. Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes, then add the chicken broth. Transfer this mixture to the slow cooker.

4. Add the oregano, basil, and a bit more salt and pepper to the slow cooker, then give everything a gentle stir. Cover and cook on low for 6-7 hours or on high for 3-4 hours.

5. About 30 minutes before serving, mix the cornstarch with water to create a slurry. Stir this into the slow cooker, along with the heavy cream. Allow it to cook for an additional 30 minutes to thicken the sauce.

6. Once done, serve the chicken with your choice of side dishes, making sure to drizzle plenty of the Marsala sauce over the top. Enjoy!

For a Chicken Marsala Florentine variation, add 4 cups of fresh spinach to the slow cooker during the last 30 minutes of cooking. If you have picky eaters, you can omit the mushrooms or use a smaller amount of them. You can also substitute chicken thighs for chicken breasts if preferred. For a lighter version, use half-and-half instead of heavy cream.