2 Tablespoons Olive Oil
1 (10 oz) package white mushrooms, sliced thinly
1/2 teaspoon kosher salt
2 Tablespoons butter
1/2 cup Marsala cooking wine (chicken broth or apple juice)
2 Tablespoons quick-cooking tapioca
2 lbs skinless, boneless chicken breast, fat trimmed, cut into bite size pieces
1/2 teaspoon black pepper
2 Tablespoons chopped fresh chives
1/4 cup heavy cream
In a medium skillet, over medium heat, warm the oil. Add the mushrooms and salt and saute until the mushrooms are browned, approximately 5 minutes. Drain off any liquid and set mushrooms aside.
Grease the slow cooker with the butter (leave excess in the crock). In the crock, stir together the Marsala and tapioca. Add the chicken pieces and the pepper, and top with the cooked mushrooms.
Cover and cook on Low for 4 hours, stirring once during cooking. Before serving, mix in chives and heavy cream, stirring to combine.
Serve with pasta of choice--we think Angel hair pasta is the perfect partner; and a side salad.