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Slow Cooker Chicken Marsala

kept bynomoregrays
recipe byThe Kitchn

Makes 4 to 6 servings


2 pounds boneless, skinless chicken breasts (3 to 4 breasts)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cloves garlic, minced
8 ounces cremini mushrooms, quartered
3/4 cup dry Marsala wine
1 tablespoon unsalted butter
1/4 cup water
1 tablespoon cornstarch
1/4 cup heavy cream
2 to 3 teaspoons freshly squeezed lemon juice



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