Slow Cooker Chicken Marsala

Pour the Marsala cooking wine over the chicken and vegetables, then stir gently just enough to combine.

Cover and cook on low for about 6 hours, stirring once or twice if convenient, until the chicken is tender and fully cooked. If the sauce looks too thin, crack the lid slightly open during the last half of cooking to help some moisture evaporate.

In a small bowl, whisk together the cold water and cornstarch until completely smooth and no lumps remain.

Pour the cornstarch slurry into the center of the slow cooker and stir gently to distribute it through the sauce.

Switch the slow cooker to high and cook for 20 minutes more, stirring occasionally, until the sauce thickens slightly.

Serve the chicken Marsala hot over cooked white rice or mashed potatoes, spooning the mushroom sauce over each portion.