Step 1

Mix the flour, garlic powder, onion powder, salt, and pepper in a shallow dish bowl, large enough to fit a piece of chicken.

Step 2

Dip each piece of chicken into the flour mixture to coat it completely, then shake off any excess.

Step 3

Heat the olive oil in a skillet over medium heat on the stovetop. Sear the chicken, a couple of pieces at a time, for 2 minutes on each side until browned.

Step 4

Add the sliced onions evenly to the bottom of the slow cooker and lay the seared chicken on top.

Step 5

Next, add the chicken stock, marsala wine, mushrooms, and garlic on top. Cover and cook on high for 2-4 hours or on low for 4-6 hours until the chicken is tender.

Step 6

Stir the heavy cream into the sauce, cover, and cook 15-30 minutes. The sauce should be heated through, but do not let it boil or the cream curdle.