slow cooker marsala chicken
Slow cooker chicken Marsala with tender chicken, mushrooms, and a creamy Marsala wine sauce. A comforting, effortless dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts cut into 1 to 2 inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 0.25 teaspoon salt to taste
- 0.25 teaspoon black pepper to taste
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- 4 cloves garlic, minced
- 1 cup dry Marsala wine
- 0.5 cup water
- 0.25 cup cornstarch to make slurry
- 0.25 cup heavy cream
Instructions
Preparation Steps
- Season chicken with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium high heat and brown chicken in batches; transfer to slow cooker.
- In the same skillet, sauté mushrooms and garlic until lightly browned; add Marsala wine and simmer for 1 minute to deglaze.
- Add wine mixture to slow cooker with chicken. Stir to combine. Cover and cook on low for 6 hours or on high for 3 to 4 hours.
- Whisk water and cornstarch to make a slurry; stir into slow cooker along with heavy cream. Cook for an additional 15 to 20 minutes until sauce thickens.
- Serve hot, spoon sauce over chicken and garnish with parsley if desired.
Notes
Best served over mashed potatoes, noodles, or buttered rice.