Slow Cooker Chicken Marsala
Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen.
Servings: 6 serves
Ingredients
- 6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 4 cloves garlic minced
- 1 cup dry marsala wine
- ½ cup water
- ¼ cup cornstarch
- ¼ cup heavy cream
- chopped fresh parsley for garnish, optional
Instructions
- Prep. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
- Prepare the chicken. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
- Sear the chicken breasts. Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts to the hot oil and cook for 3 minutes per side or until just browned. Transfer the chicken to the slow cooker and top with mushrooms and garlic.
- Add the wine. Return the skillet to medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet. Pour the wine over the chicken and mushrooms.
- Cook. Close with a lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken is done when its internal temperature reaches 165˚F. Remove the chicken breasts from the slow cooker and set aside on a plate.
- Thicken the sauce. Combine the water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce. Add heavy cream to the wine sauce and whisk until combined. Taste for salt and pepper, and adjust accordingly.
- Continue to cook. Return the chicken to the slow cooker, cover with the lid, and cook on HIGH for 20 more minutes or until the sauce has thickened. You can add more heavy cream for a creamier texture.
- Serve. Transfer the chicken to dinner plates, top with the creamy mushroom sauce, garnish with fresh parsley, and serve.
Video
Notes
- If you don’t have time to brown the chicken breasts, you don’t have to, but it does help with the overall flavor.
- Try to use Dry Marsala Wine. Sweet Marsala Wine is for desserts. If you don't want to use wine, you can use low-sodium chicken broth instead. I would also recommend chicken broth for those that are watching their calories, carbs, and/or are on a Keto diet.
- If you don't have Marsala Wine, you can use Sherry, Madeira, Dry White Wine, or Port. Please keep in mind that using anything other than Dry Marsala Wine will alter the overall classic flavor.
- Check for doneness: For perfectly cooked chicken breasts, use an Instant Read Thermometer to check for doneness. Chicken is cooked through when internal temperature reaches 165˚F.
- Keep leftovers refrigerated for 3-4 days.
Nutrition
Calories: 281kcal | Carbohydrates: 13g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 143mg | Potassium: 595mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 2.6mg | Calcium: 25mg | Iron: 1.1mg
