1. Pat chicken dry. Mix flour, salt, pepper, and garlic powder in a shallow bowl. Dredge each chicken breast in seasoned flour, shaking off excess.

2. Heat olive oil in a large skillet over medium-high heat. Brown chicken for 2-3 minutes per side until golden. Work in batches if needed.

3. Place sliced mushrooms and minced garlic in the bottom of your slow cooker. This creates a flavorful bed for the chicken.

4. Arrange browned chicken on top of mushrooms in a single layer, overlapping slightly if needed.

5. In the same skillet (don’t wash it), add Marsala wine and scrape up browned bits. Simmer 1 minute, then stir in chicken broth, tomato paste, thyme, oregano, and bay leaves.

6. Pour Marsala sauce mixture over chicken and mushrooms, making sure chicken is mostly submerged.

7. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken reaches 165°F and is fork-tender.

8. Transfer chicken to a serving platter and tent with foil. Remove and discard bay leaves from sauce.

9. In a small bowl, whisk cornstarch and cold water until smooth. Turn slow cooker to HIGH and slowly whisk slurry into sauce. Cook 10-15 minutes, stirring occasionally, until sauce thickens.

10. Stir in heavy cream and butter until butter melts and sauce is silky. Taste and adjust seasoning.

11. Return chicken to sauce or serve on plates with Marsala sauce spooned over top. Garnish with fresh parsley.