Slow Cooker Chicken Marsala
Juicy chicken bathed in a rich Marsala wine sauce, slow cooked to perfection! Dive into this cozy dish tonight! Slow Cooker Chicken Marsala
Ingredients
- 6 boneless skinless chicken breasts (1.5 to 2 pounds total)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika
- Salt and fresh ground pepper to taste
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- 1 cup dry marsala wine
- ½ cup water
- ¼ cup cornstarch
- ¼ cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Lightly grease a 6-quart slow cooker with cooking spray.
- Season the chicken breasts with garlic powder, basil, thyme, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and brown the chicken for about 3 minutes per side.
- Transfer the chicken to the slow cooker, top with mushrooms and minced garlic.
- Deglaze the skillet with marsala wine, scraping up the browned bits, and pour over the chicken.
- Cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours.
- Remove chicken and whisk cornstarch and water into the sauce. Add cream, adjust seasoning, and return chicken to thicken the sauce on HIGH for 20 minutes.
- Serve garnished with fresh parsley.
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