Description
This Slow Cooker Chicken Marsala is a rich and creamy Italian-American classic made effortlessly in a crockpot. Tender chicken breasts are simmered in a flavorful Marsala wine and mushroom sauce, creating a restaurant-quality meal with minimal effort. Perfect for busy weeknights or a cozy homemade dinner, this dish pairs wonderfully with pasta, rice, or mashed potatoes.
Ingredients
Scale
- 6 boneless, skinless chicken breasts (about 1.5 to 2 lbs)
- 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
- Prepare the slow cooker: Lightly grease a 6-quart slow cooker with cooking spray to prevent sticking and set it aside.
- Season the chicken: Pat the chicken breasts dry with paper towels, then season them on both sides with garlic powder, dried basil, thyme, paprika, salt, and black pepper.
- Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for about 3 minutes per side until lightly browned. This step enhances the flavor but can be skipped if short on time.
- Transfer to the slow cooker: Place the browned chicken breasts into the slow cooker, then add the sliced mushrooms and minced garlic on top.
- Deglaze the skillet: Pour the Marsala wine into the same skillet used for browning the chicken. Cook for about 1 minute, scraping up any browned bits from the bottom of the pan. This adds extra flavor to the sauce.
- Slow cook the dish: Pour the wine over the chicken and mushrooms in the slow cooker. Cover with a lid and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F.
- Thicken the sauce: In a small bowl, whisk together the water and cornstarch to make a slurry. Remove the chicken from the slow cooker and set it aside on a plate. Stir the slurry into the sauce in the slow cooker, then add the heavy cream and whisk until fully combined.
- Finish cooking: Return the chicken to the slow cooker, cover, and cook on HIGH for an additional 20 minutes until the sauce thickens to a creamy consistency.
- Garnish and serve: Transfer the chicken to serving plates, spoon the rich Marsala sauce over the top, and garnish with fresh parsley. Serve with pasta, mashed potatoes, or rice for a complete meal.
Notes
- For extra depth of flavor, use dry Marsala wine instead of sweet Marsala.
- If the sauce is too thin, cook uncovered for an additional 10 minutes or add a little more cornstarch slurry.
- For a lower-calorie version, swap heavy cream for half-and-half or a dairy-free alternative.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 281 kcal
- Sugar: 4g
- Sodium: 143mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 86mg