4 chicken breasts

1 tsp garlic powder

1 tsp dried thyme

½ tsp smoked paprika

1 tsp rosemary

Salt to taste

1 Tbsp olive oil

1 ½ cups sliced mushrooms

3–4 tsp minced garlic

¼ cup marsala wine

½ cup chicken broth

¼ cup heavy cream

Pinch of peppercorns

½ cup cream cheese (half a block)

½ lemon juice

1 cup parmesan

Garnish: Fresh parsley or basil

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Season the Chicken: Season the chicken breasts with garlic powder, thyme, smoked paprika, rosemary, and salt.
Sear the Chicken: Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer the chicken to the crockpot.
Cook the Mushrooms: In the same skillet, add sliced mushrooms and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
Simmer the Sauce: Pour in the marsala wine and chicken broth, scraping up any browned bits from the skillet. Bring to a simmer for 2-3 minutes.
Combine in Crockpot: Pour the mushroom mixture over the chicken breasts in the crockpot. Add heavy cream, cream cheese, lemon juice, and parmesan. Stir gently to combine.
Slow Cook: Cover and cook on low for 4-5 hours or until the chicken is fully cooked and tender.
Garnish: Before serving, garnish with fresh parsley or basil.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat on the stovetop or microwave. Add a splash of chicken broth if the sauce thickens too much.