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Slow Cooker Chicken Marsala

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A creamy, mushroom-studded Chicken Marsala made effortlessly in a slow cooker. The tender chicken is cooked in a flavorful Marsala wine sauce, making it an easy and indulgent meal perfect for busy weeknights.

Ingredients

6 boneless, skinless chicken breasts (1.5 to 2 pounds)

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried thyme

½ teaspoon sweet paprika

Salt and fresh 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

Instructions

  1. Lightly grease a 6-quart slow cooker with cooking spray and set it aside.
  2. Season the chicken breasts on all sides with garlic powder, dried basil, thyme, paprika, salt, and pepper.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Add the seasoned chicken breasts to the skillet and cook for 3 minutes on each side until lightly browned.
  5. Transfer the browned chicken to the slow cooker, then top with sliced mushrooms and minced garlic.
  6. Return the skillet to medium-high heat and add Marsala wine. Cook for 1 minute, scraping up any browned bits from the skillet.
  7. Pour the wine sauce over the chicken and mushrooms in the slow cooker.
  8. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken is done when the internal temperature reaches 165°F.
  9. Remove the chicken breasts from the slow cooker and set them aside on a plate.
  10. In a small bowl, combine water and cornstarch, whisking until smooth. Add this cornstarch slurry to the wine sauce and stir to combine.
  11. Add heavy cream to the sauce and whisk until smooth. Taste the sauce and adjust the seasoning with salt and pepper.
  12. Return the chicken to the slow cooker and cover. Cook on HIGH for an additional 20 minutes or until the sauce thickens.
  13. Transfer the chicken to serving plates, top with the mushroom sauce, and garnish with chopped parsley.
  14. Serve immediately and enjoy!

Notes

  • If you prefer not to use Marsala wine, substitute with dry white wine, Sherry, Madeira, or chicken broth.
  • For a non-alcoholic version, replace Marsala wine with low-sodium chicken broth.
  • Additional vegetables like carrots or onions can be added to the slow cooker for extra flavor.
  • To make this dish vegan, substitute chicken with plant-based alternatives and use coconut cream or a plant-based heavy cream.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a skillet or microwave, stirring occasionally to prevent the sauce from separating.

Nutrition

Find it online: http://recipesbyjanet.com/slow-cooker-chicken-marsala/