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Creamy Crock Pot Chicken Marsala

Creamy Crock Pot Chicken Marsala

Creamy Crock Pot Chicken Marsala is a delicious, mushroom-studded recipe prepared in a slow cooker for a restaurant-quality dish at home.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine Italian
Servings 6 serves
Calories 281 kcal

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

Chicken

  • 6 pieces boneless, skinless chicken breasts 1.5 to 2 pounds total
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 0.5 teaspoon sweet paprika
  • to taste salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 cup dry marsala wine
  • 0.5 cup water
  • 0.25 cup cornstarch
  • 0.25 cup heavy cream
  • chopped fresh parsley for garnish, optional

Instructions
 

  • Lightly grease a 6-quart slow cooker with cooking spray and set aside.
  • Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
  • Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts to the hot oil and cook for 3 minutes per side or until just browned. Transfer the chicken to the slow cooker and top with mushrooms and garlic.
  • Return the skillet to medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet. Pour the wine over the chicken and mushrooms.
  • Close with a lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken is done when its internal temperature reaches 165˚F. Remove the chicken breasts from the slow cooker and set aside on a plate.
  • Combine the water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce. Add heavy cream to the wine sauce and whisk until combined. Taste for salt and pepper, and adjust accordingly.
  • Return the chicken to the slow cooker, cover with the lid, and cook on HIGH for 20 more minutes or until the sauce has thickened. You can add more heavy cream for a creamier texture.
  • Transfer the chicken to dinner plates, top with the creamy mushroom sauce, garnish with fresh parsley, and serve.

Notes

If you don’t have time to brown the chicken breasts, you don’t have to, but it does help with the overall flavor. Try to use Dry Marsala Wine. Sweet Marsala Wine is for desserts. If you don't want to use wine, you can use low-sodium chicken broth instead. Refrigerate leftovers for 3-4 days.

Nutrition

Serving: 1servingCalories: 281kcalCarbohydrates: 13gProtein: 26gFat: 9gSaturated Fat: 3gCholesterol: 86mgSodium: 143mgPotassium: 595mgFiber: 1gSugar: 4gVitamin A: 180IUVitamin C: 2.6mgCalcium: 25mgIron: 1.1mg
Keyword chicken marsala recipe, crock pot chicken marsala, slow cooker chicken marsala
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