Add chicken broth to the slow cooker. Cover and cook on low for 5-6 hours until the chicken is tender.
Stir in heavy cream during the last 30 minutes of cooking.
Before serving, mix in fresh parsley and butter. Adjust seasoning with salt and pepper if necessary.
Serve the Chicken Marsala with your choice of sides, enjoying the rich mushroom and Marsala sauce draped over the succulent chicken. This dish celebrates the art of slow cooking, bringing together complex flavors for a truly satisfying meal.
