Description
This Slow Cooker Chicken Marsala is a comforting Italian-American dish featuring tender chicken breasts simmered in a creamy, mushroom-packed Marsala wine sauce. It’s a restaurant-quality meal made effortlessly in the slow cooker.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup sliced mushrooms (such as cremini or button mushrooms)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper. Sear in olive oil over medium-high heat for 2-3 minutes per side until golden brown.
- Transfer the chicken to the slow cooker.
- In the same skillet, sauté onion and garlic until fragrant. Add mushrooms and cook until slightly softened.
- Deglaze the skillet with Marsala wine and chicken broth, scraping up browned bits. Simmer for a few minutes.
- Pour the wine mixture over the chicken in the slow cooker and add dried thyme.
- Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is cooked through.
- About 30 minutes before serving, stir in the heavy cream. If desired, mix cornstarch with water and add to thicken the sauce.
- Garnish with chopped parsley before serving.
Notes
- Chicken thighs can be used for a juicier texture.
- Add a tablespoon of butter with the cream for a richer sauce.
- Experiment with herbs like rosemary or sage for variation.
- For a dairy-free version, use coconut milk instead of cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
