Slow Cooker Chicken Marsala
User Reviews
4.9
360 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
5 hrs 15 mins
-
Total Time
5 hrs 45 mins
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Servings
6
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Calories
242 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Chicken Marsala
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This slow cooker chicken marsala is tender chicken breasts cooked in a mushroom and marsala wine sauce. It's a delicious meal option that the whole family is sure to love!
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Ingredients
- 6 boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 teaspoons minced garlic
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1 1/2 cups sliced mushrooms
- 1/4 cup cornstarch
- 1/4 cup heavy cream
- 2 tablespoons chopped parsley
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Instructions
- Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
- Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.
- Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
- Cook on LOW for 5 hours.
- Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
- Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.
- Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.
Notes
- If you're really pressed for time, you can skip browning the chicken breasts, but I highly recommend taking the time to brown them!
- You can use boneless skinless chicken thighs instead of chicken breasts if you prefer.
- Adapted from Creme de la Crumb
- Stove top instructions: Heat the olive oil in a large pan over medium high heat. Season the chicken with salt and pepper on both sides. Add the chicken to the pan and cook for 5-6 minutes on each side or until cooked through. Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan and cook for 4-5 minutes or until tender. Add the garlic and cook for an additional 30 seconds. Add the marsala wine and chicken broth to the pan and simmer for 5 minutes. Stir in 1 tablespoon of cornstarch that's been mixed with 2 tablespoons cold water. Simmer until just thickened. Stir in the cream and simmer for 2 more minutes. Add the chicken back to the pan and spoon the sauce over the top. Sprinkle with parsley and serve.
Nutrition Information
Show Details
Calories
242kcal
(12%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
85mg
(28%)
Sodium
210mg
(9%)
Potassium
535mg
(15%)
Sugar
2g
(4%)
Vitamin A
180IU
(4%)
Vitamin C
3.2mg
(4%)
Calcium
12mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 210mg | 9% |
| Potassium | 535mg | 11% |
| Sugar | 2g | 4% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 12mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
360 reviews
Excellent
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