Slow Cooker Chicken Marsala
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
5 hrs 30 mins
-
Total Time
5 hrs 45 mins
-
Servings
6
-
Calories
242 kcal
-
Course
Main Course
-
Cuisine
Italian
Slow Cooker Chicken Marsala
Description
In this Slow Cooker Chicken Marsala recipe, boneless skinless chicken breasts are first seasoned and browned in olive oil to build flavor and color. They then cook slowly with garlic, sliced mushrooms, chicken broth, and Marsala wine in a slow cooker on low for several hours, allowing the meat to become tender while steeping in the saucy mixture.
After slow cooking, the chicken is removed briefly while the sauce is thickened with cornstarch mixed with water and cooked on high until the sauce thickens. The heavy cream stirred in at the end adds richness and silkiness to the sauce. The dish combines the sweet Marsala wine with the earthiness of mushrooms in a creamy, luscious sauce coating the tender chicken breasts.
This recipe offers a comforting main dish best served hot. Browned chicken enhances flavor compared to skipping this step, and for variation, chicken thighs can be used. Stove-top instructions are provided as an alternative for quicker preparation. The dish benefits from seasoning adjustments to taste at the end before serving with a sprinkle of fresh parsley for color and freshness.
Ingredients
- 6 chicken breast boneless skinless
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 2 teaspoons garlic minced
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1 1/2 cups mushroom sliced
- 1/4 cup cornstarch
- 1/4 cup heavy cream
- 2 tablespoons parsley chopped
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
- Browning the chicken before slow cooking improves flavor and color but can be skipped if short on time.
- Boneless skinless chicken thighs can be used instead of breasts for a different texture and flavor.
- An alternative stove-top method involves sautéing the chicken and mushrooms, then simmering with wine, broth, and thickening with cornstarch and cream.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
