This super easy slow cooker soup has all the flavors of my classic Chicken Marsala, but in a light-ish soup form.
To make this #dinnerdoneby9am I dump everything except in the cream in the slow cooker in the morning, then come back and shred the chicken and add the cream after the cooking time is complete.
-8 cups chicken broth
-3/4 c marsala
-1 onion, sliced
-4 cloves garlic, minced
-16 oz mushrooms, sliced
-1 tsp thyme
-1/2 tsp black pepper
-2 chicken breasts
-1/3 c heavy cream
In a greased slow cooker, stir together broth, marsala, onion, garlic, mushrooms, thyme, pepper and chicken. Cook on low for 6 hours or high for 4 hours, until chicken shreds easily using 2 forks. Remove chicken and shred, then return to slow cooker, stir in heavy cream and serve (or keep warm until serving).
