Crockpot Chicken Marsala

Name: Crockpot Chicken Marsala
Prep time: 10 min
Cook time: 4 h
Total time: 250 min
Yield: 6
Ingredients: 6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts; 1 teaspoon garlic powder; 2 teaspoons Italian seasoning; ½ teaspoon sweet paprika; salt and fresh ground black pepper, to taste; 1 tablespoon olive oil; 8 ounces mushrooms,, sliced; 4 cloves garlic, minced; 1 cup dry marsala wine; ½ cup water; ¼ cup cornstarch; ¼ cup heavy cream or half and half

by Kaci: Thesouthernrd

6 Servings

4 hr 10 min

Chicken Marsala is one of those dishes that can be served on any week night or special occasion. Its flavors scream elegance but the simplicity of its preparation makes it perfect for a casual week night dinner.

Start by sealing flavor in the chicken breasts by seasoning them and browning them in a large skillet.

Transfer to a crockpot and top with mushrooms and garlic.

After deglazing the pan with Marsala wine, pour over the chicken breasts and cook on low for 4 hours. Then thicken the sauce by adding a corn starch slurry and cream.

The result is a creamy, savory, delicious meal all friends and family will love!

Chicken Marsala is delicious served with pasta, potatoes or rice and a side of vegetables for a well rounded meal.

Crockpot Chicken Marsala

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Recipe details

Yield 6 Servings
Time spent: Prep time: 10 Minutes Cook time: 4 Hours Total time: 4 hr 10 min

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Ingredients

6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
1 teaspoon garlic powder
2 teaspoons Italian seasoning
½ teaspoon sweet paprika
salt and fresh ground black pepper, to taste
1 tablespoon olive oil
8 ounces mushrooms,, sliced
4 cloves garlic, minced
1 cup dry marsala wine
½ cup water
¼ cup cornstarch
¼ cup heavy cream or half and half

Instructions

Lightly grease a 6-quart slow cooker with cooking spray and set aside
Heat Olive oil in a large skillet over medium heat
Season chicken breasts on both sides all around with garlic powder, Italian seasoning, paprika, salt, and pepper.
Add the seasoned chicken breasts to the hot oil and cook for 3 minutes per side or until just browned.
Transfer chicken to crockpot and top with mushrooms and garlic.
Return the skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
Pour the wine over the chicken and mushrooms.
Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours.
Remove chicken breasts from slow cooker and set aside on a plate.
Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
Add heavy cream or half and half to the wine sauce and whisk until combined. Taste for salt and pepper, and adjust accordingly.
Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes or until sauce has thickened. For a creamier texture, add more heavy cream.
Transfer chicken from slow cooker to plates; top with mushroom sauce and serve.

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