Crock Pot Chicken Marsala moves a classic to the slow cooker for an easy weeknight meal. It features tender chicken pan-fried to golden perfection and simmered with fresh mushrooms in a rich, creamy Marsala wine sauce.
1. Place flour in a shallow baking dish with salt and pepper. Stir to combine. Dredge each chicken breast in flour mixture to coat both sides. Transfer to a plate, and set aside.
2. Heat olive oil in a large skillet over medium-high heat until oil is hot. Working in batches so the skillet is not over-crowded, brown chicken on both sides, about 2 minutes per side. Transfer browned chicken to slow cooker.