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
Directions:
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.
Prep Time: 20 minutes
Cooking Time: 4 to 5 hours
Total Time: About 5 hours and 20 minutes
Kcal: 360 kcal per serving
Servings: 6 servings
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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