Warm-up with this creamy slow-cooker chicken masala, perfect dinner for a busy weeknight. Ingredients: 1 tbsp extra virgin olive oil 1 brown onion, thinly sliced 2 garlic cloves, thinly sliced 200g Swiss brown mushrooms, thickly sliced 100g button mushrooms, thickly sliced 2 tbsp plain flour 2/3 cup marsala 4 large chicken breast fillets, halved 1/4 cup thickened cream 1/4 cup chopped fresh flat-leaf parsley leaves Mashed potato, to serve Steamed green beans, to serve Fresh flat-leaf parsley leaves, to serve How to Make it: Step 1 Heat oil in flameproof slow cooker bowl or a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until starting to soften. Add garlic and half the mushrooms. Cook for 2 minutes. Add flour. Stir to coat mushroom mixture. Add marsala. Simmer, stirring, for 3 to 4 minutes or until reduced by half. Season with salt and pepper. Step 2 Transfer bowl to slow cooker. Arrange chicken in mushroom mixture. Cover. Cook on HIGH for 2 hours 30 minutes (or LOW for 5 hours), turning chicken halfway during cooking. Top chicken with remaining mushrooms and spoon over some of the sauce. Cook on HIGH for a further 30 minutes or until chicken is cooked through and mushrooms are tender. Step 3 Add cream to sauce mixture. Stir in chopped parsley. Cook on HIGH for 5 minutes or until heated through. Sprinkle with extra parsley leaves. Serve with mashed potato and beans. Study suggests people living with HIV/AIDS may be less susceptible to SARS-CoV-2 Study on Mask: Transparent mask raises comprehension of speech by 10 pc Third dose for AstraZeneca vaccine produces an improved immune response: Study