Slow Cooker Chicken Marsala
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs 15 mins
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Total Time
4 hrs 25 mins
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Servings
6 servings
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Calories
252 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Chicken Marsala
Description
Slow Cooker Chicken Marsala features seasoned chicken breasts browned then slow-cooked with sliced baby bella mushrooms, minced garlic, and marsala cooking wine. The slow cooking softens the chicken and mushrooms, melding the flavors through gentle heat. Once done, a mixture of cornstarch, water, and heavy cream is added to thicken and enrich the marsala sauce.
The sauce is savory with a mildly sweet undertone from the marsala, while the herbs thyme and oregano enhance the aroma and depth. Cooking in the slow cooker allows flavors to develop fully while keeping the chicken moist and tender.
Serve this dish over pasta, rice, bread, or potatoes to complement the creamy marsala sauce and hearty mushrooms. Garnish with fresh parsley for color and freshness.
Notes suggest boneless chicken thighs can be used with adjusted cooking time, and cream can be omitted for a lighter version. Sauce thickness can be modified by adding more cornstarch. Leftovers keep well refrigerated for up to 3 days.
Ingredients
- 1.5 pounds chicken breast about 4 large breasts or 6 small breasts, boneless skinless
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- salt
- black pepper
- 1 tablespoon extra virgin olive oil
- 8 ounces baby bella mushroom sliced (about 1 1/2 cups
- 2 teaspoons garlic minced
- 1 cup marsala cooking wine brand Holland House
- 2 tablespoons cornstarch
- 1/4 cup water
- 1/4 cup heavy cream
- parsley for garnish, fresh
- pasta for serving, or rice, bread or potatoes
Instructions
- Season both sides of chicken breasts with thyme, oregano, salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until brown, flip and brown on the other side, about 2 additional minutes. The chicken does not need to be cooked all the way through. Note: If using the Crock-Pot Express Cooker, use the sauté function for this step to brown the chicken on both sides.
- Transfer the chicken to the pot of a slow cooker.
- Top with mushrooms and garlic.
- Pour the marsala cooking wine over the ingredients.
- Cover with the lid and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from the slow cooker and transfer to a plate.
- Whisk together the cornstarch and water in a small bowl and add to the slow cooker. Pour in the heavy cream. Cook on HIGH for 15 minutes, or until thickened.
- Return the chicken to the slow cooker and let heat for5 minutes to warm through.
- Serve with pasta, rice, bread or potatoes. Garnish with parsley and enjoy!
Notes
- You may substitute boneless chicken thighs for breasts but monitor cooking time for doneness at 165°F.
- Omitting heavy cream lightens the sauce, and dry marsala wine can replace cooking wine.
- Adjust the sauce thickness by adding more cornstarch if a thicker consistency is preferred.
- Store leftovers refrigerated up to three days to maintain freshness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 392mg | 16% |
| Potassium | 606mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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