Recipe Background
Slow Cooker Chicken Marsala is just what you need when the afternoon is busy, and you still want the delicious delight of coming home to a freshly cooked meal! It's everything you could want from the classic dish: the tender chicken, the creamy white wine sauce, and the hearty mushrooms all cooked to golden perfection. The only difference is that it requires very little from you: a little pan searing to create a roast-y flavor and the addition of heavy cream and some thickener when the time is right. Then you can just sit down and indulge on Slow Cooker Chicken Marsala, relaxing in the knowledge that it asked so little of you and fixating on how much you loved it!
Slow Cooker Chicken Marsala is just what you need when the afternoon is busy, and you still want the delicious delight of coming home to a freshly cooked meal! It's everything you could want from the classic dish: the tender chicken, the creamy white wine sauce, and the hearty mushrooms all cooked to golden perfection. The only difference is that it requires very little from you: a little pan searing to create a roast-y flavor and the addition of heavy cream and some thickener when the time is right. Then you can just sit down and indulge on Slow Cooker Chicken Marsala, relaxing in the knowledge that it asked so little of you and fixating on how much you loved it!
Ingredients
- 6 (1.5-pound) chicken breasts boneless and skinless
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon sweet paprika
- salt to taste
- fresh ground pepper to taste
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 1 cup dry marsala wine
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 cup heavy cream
- fresh parsley to taste, chopped, for garnish
Directions
- Lightly grease a 6-quart slow cooker with cooking spray.
- Season the chicken breasts all around with the garlic powder, the dried basil, the thyme, the paprika, the salt, and the pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Add the prepared chicken breasts to the hot oil and cook until they are just browned, about 3 minutes per side.
- Transfer the chicken to the slow cooker and top it with the mushrooms and the minced garlic.
- Return the skillet over medium-high heat, add the marsala wine, and cook, while scraping up all the browned bits from the bottom of the skillet, for 1 minute.
- Pour the heated wine over the chicken and the mushrooms.
- Place the lid on the slow cooker and cook until the chicken reaches an internal temperature of 165 degrees F, about 4-5 hours on low heat and 2-3 hours on high heat.
- Transfer the cooked chicken breasts from the slow cooker.
- Combine the water and the cornstarch in a mug or a small mixing bowl and whisk until incorporated.
- Add the cornstarch mixture to the wine sauce and whisk to combine.
- Add the heavy cream to the wine sauce and whisk until combined.
- Return the chicken to the slow cooker and cover with the lid and cook on high heat until the sauce is thickened, about 20 minutes.
- Serve the chicken and the mushroom sauce garnished with the parsley.
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