Description
This Slow Cooker Chicken Marsala recipe is a delicious and easy way to enjoy a classic Italian dish without much effort. Tender chicken breasts cooked in a flavorful marsala wine sauce with mushrooms, garlic, and herbs, all made in the convenience of a slow cooker.
Ingredients
Units
Scale
Chicken:
- 6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon sweet paprika
- Salt and fresh ground black pepper to taste
- 1 tablespoon olive oil
Sauce:
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup dry marsala wine
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Prepare Chicken: Season chicken breasts with garlic powder, basil, thyme, paprika, salt, and pepper.
- Brown Chicken: Brown seasoned chicken in a skillet with olive oil.
- Prepare Slow Cooker: Grease slow cooker and transfer browned chicken to it.
- Make Sauce: Saute mushrooms and garlic, deglaze with marsala wine, then pour over chicken in slow cooker.
- Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- Thicken Sauce: Make a cornstarch slurry, add it and cream to the sauce, cook until thickened.
- Finalize: Return chicken to sauce, cook briefly, then serve garnished with parsley.
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.
- Use Dry Marsala Wine for authentic flavor; chicken broth can be a substitute.
- If you don’t have Marsala Wine, you can use Sherry, Madeira, Dry White Wine, or Port, but it will alter the flavor.
- Check chicken doneness with an Instant Read Thermometer.
- Leftovers can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
