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.

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