Start by seasoning your boneless, skinless chicken breasts with salt and pepper, ensuring an even coating for flavor.

In a skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

In a mixing bowl, combine low-sodium soy sauce, low-sodium chicken broth, and Marsala wine. Stir well to blend.

Place the seasoned chicken breasts in your crockpot and pour the prepared sauce over the chicken.

Top the mixture with fresh or cremini mushrooms and cover the crockpot.

Cook on low for 6 hours or high for 3 hours until the chicken is tender.

Once cooked, gently stir in heavy cream to create a velvety texture.