SLOW COOKER CHICKEN MARSALA

Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins

Another slow cooker dish that deserves a spot to your weekly rotation. Delicious, creamy chicken marsala with mushrooms. An incredible Italian American dish perfect for date nights, for the family, and company.

Ingredients:

6 (1.5 lb, total) boneless, skinless chicken breasts

1 tsp garlic powder

1 tsp dried basil

1 tsp dried thyme

1/2 tsp sweet paprika

salt and fresh ground pepper, to taste

1 tbsp olive oil

8 oz. mushrooms, sliced

3 cloves garlic, minced

1 c dry marsala wine

1/2 c water

1/4 c cornstarch

1/4 c heavy cream

chopped fresh parsley, for garnish

How to make Slow Cooker Chicken Marsala:

Step 1: Use a cooking spray to lightly grease a 6-quart slow cooker. Set aside.

Step 2: Season the entire chicken breasts with garlic powder, dried basil, thyme, paprika, salt, and pepper.

Step 3: Cook the chicken breasts in a skillet with hot oil over medium-high heat for about 3 minutes on each side or until just browned.

Step 4: Once done, place the cooked chicken into the prepared slow cooker. Add the mushrooms and garlic into the slow cooker.

Step 5: Pour in the marsala wine into the skillet and cook for a minute over medium-high heat, scraping the browned bits from the bottom.

Step 6: Add the wine to the slow cooker.

Step 7: Cover and cook for 4 to 5 hours on low or 2 to 3 hours on high or until the internal temperature reached 165 degrees F.

Step 8: Then, take the chicken breasts out of the cooker and onto a plate. Set aside.

Step 9: In a small mixing bowl, combine cornstarch with water until well mixed. Add this slurry into the wine sauce and mix well.

Step 10: Then, add the heavy cream into the wine sauce and whisk until incorporated.

Step 11: Place the chicken back into the slow cooker. Cover and cook for about 20 minutes on high or until the sauce is thick.

Step 12: Place the chicken on plates and top with mushroom sauce. Before serving, garnish with fresh parsley. Enjoy!

NOTES:

For extra flavour make sure to brown the chicken breasts first but skip if time doesn’t permit.

In place of Marsala wine, you can use low sodium chicken broth instead.

Use Sherry, Madeira, Dry White Wine, or Port if Marsala wine is not available.

Store leftovers in the fridge for up to 4 days.

Nutrition Facts:

Amount Per Serving: Calories 281, Fat 9g, Saturated Fat 3g, Cholesterol 86mg, Sodium 143mg, Potassium 595mg, Carbohydrates 13g, Fiber 1g, Sugar 4g, Protein 26g, Vitamin A 180IU, Vitamin C 2.6mg, Calcium 25mg, Iron 1.1mg