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–+ servings

Slow Cooker Chicken Marsala

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An easy, elegant dinner of tender chicken in a rich, mushroomy Marsala sauce, perfect for weeknights and meal prep.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Chicken thighs can be used for juicier texture.
  • 8 ounces mushrooms, sliced (cremini or white button) Cremini add depth; shiitake gives an earthy punch.
  • 1 cup Marsala wine Sweet or dry; dry Marsala gives a cleaner flavor.
  • 1 cup heavy cream Half-and-half or coconut milk can be used as substitutes.
  • 2 tablespoons olive oil For browning the chicken.
  • 2 cloves garlic, minced
  • to taste salt and pepper For seasoning.
  • for garnish fresh parsley

Method
 

Preparation
  1. Pat chicken dry and season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium heat. Brown chicken for 3–4 minutes per side until golden.
  3. Remove chicken from the skillet and transfer to the slow cooker.
  4. In the same skillet, add sliced mushrooms and minced garlic, sauté until mushrooms soften and release their juices.
Cooking
  1. Pour in Marsala wine to deglaze the skillet, letting it reduce for 1–2 minutes.
  2. Stir in heavy cream until combined.
  3. Pour mushroom-wine-cream mixture over chicken in the slow cooker.
  4. Cover and cook on LOW for 4–6 hours, or until chicken is tender and reaches 165°F.
  5. If the sauce seems too thin, remove chicken and reduce sauce on stovetop, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until thickened.
  6. Garnish with chopped fresh parsley and serve.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 10gProtein: 40gFat: 35gSaturated Fat: 20gSodium: 700mgFiber: 1gSugar: 1g

Notes

For an upscale look, sear cooked breasts quickly in a hot pan. This dish is great with creamy mashed potatoes, buttered noodles, or rice. Store leftovers in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months.
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