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Slow Cooker Chicken Marsala Recipe

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★★★★★

4.6 from 92 reviews

A rich and comforting Slow Cooker Chicken Marsala recipe featuring tender chicken breasts simmered with mushrooms in a creamy Marsala wine sauce. This easy-to-make dish combines classic Italian flavors with the convenience of slow cooking, perfect for a satisfying weeknight meal.

Ingredients

Scale

Chicken and Seasoning

  • 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 freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Sauce

  • 8 ounces sliced mushrooms
  • 4 cloves garlic, minced
  • 1 cup dry Marsala wine
  • ½ cup water
  • ¼ cup cornstarch
  • ¼ cup heavy cream

Garnish

  • Chopped fresh parsley (optional)

Instructions

  1. Prep. Lightly grease a 6-quart slow cooker with cooking spray and set aside to prepare for cooking.
  2. Prepare the chicken. Season the chicken breasts all over with garlic powder, dried basil, thyme, paprika, salt, and freshly ground black pepper for a balanced flavor profile.
  3. Sear the chicken breasts. Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 3 minutes on each side until they are lightly browned. This step locks in flavor and texture. Transfer the chicken to the slow cooker, then top it evenly with the sliced mushrooms and minced garlic.
  4. Add the wine. Return the skillet to medium-high heat and pour in the Marsala wine. Cook for 1 minute while scraping up the browned bits from the skillet bottom to enhance the sauce’s depth. Pour this wine mixture over the chicken and mushrooms in the slow cooker.
  5. Cook. Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken is fully cooked when its internal temperature reaches 165˚F. Remove the chicken breasts from the slow cooker and place them on a plate to keep warm.
  6. Thicken the sauce. In a small bowl, whisk together water and cornstarch until smooth to create a slurry. Whisk the slurry into the remaining liquid in the slow cooker. Stir in heavy cream until fully incorporated, then season with salt and pepper to taste, enhancing the savory, creamy sauce.
  7. Continue to cook. Place the chicken breasts back into the slow cooker, cover with the lid, and cook on HIGH for an additional 20 minutes or until the sauce has thickened to your liking. For a richer texture, add more heavy cream if desired.
  8. Serve. Plate the chicken breasts, generously spoon the creamy mushroom Marsala sauce over them, garnish with chopped fresh parsley for a burst of freshness, and serve immediately.

Notes

  • For best flavor, sear the chicken breasts before slow cooking to develop rich colors and taste.
  • Adjust the thickness of the sauce by adding more or less cornstarch slurry depending on preference.
  • Use dry Marsala wine for an authentic flavor; sweet Marsala will alter the taste significantly.
  • Chicken breasts can be substituted with thighs for a juicier texture if preferred.
  • To keep this dish dairy-free, omit heavy cream or substitute with coconut cream.
  • Ensure the chicken is cooked to an internal temperature of 165˚F for food safety.

Keywords: Slow Cooker Chicken Marsala, Chicken Marsala recipe, Slow cooker dinner, Creamy mushroom chicken, Marsala wine chicken

Find it online: https://chefmilacook.com/slow-cooker-chicken-marsala-recipe/