Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Chicken Marsala Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 121 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Description

This Slow Cooker Chicken Marsala is a comforting and elegant Italian-inspired dish featuring tender chicken breasts simmered with cremini mushrooms in a rich Marsala wine sauce. Slow cooking ensures juicy chicken and deep flavors, finished with a creamy lemon-enhanced sauce perfect for serving over pasta or salad greens.

Ingredients

Scale

Chicken

  • 2 pounds boneless, skinless chicken breasts (3 to 4 breasts)
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cloves garlic, minced

Sauce

  • 8 ounces cremini mushrooms, quartered
  • 3/4 cup dry Marsala wine
  • 1 tablespoon unsalted butter
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1/4 cup heavy cream
  • 2 to 3 teaspoons freshly squeezed lemon juice

Serving Suggestions

  • Cooked pasta, such as angel hair
  • Salad greens
  • Chopped fresh parsley leaves
  • Lemon wedges

Instructions

  1. Prepare the Chicken: Place one chicken breast inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin until evenly 1/2-inch thick. Repeat for each breast. Season both sides with kosher salt and freshly ground black pepper.
  2. Arrange in Slow Cooker: Place the seasoned chicken breasts in a single layer inside a 6-quart or larger slow cooker. Some overlap is acceptable. Scatter the minced garlic and quartered cremini mushrooms evenly over the chicken. Pour in 3/4 cup of dry Marsala wine.
  3. Cook the Chicken: Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 2 hours until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F.
  4. Transfer and Prepare Sauce: Using tongs, transfer the cooked chicken to a plate and cover with aluminum foil to keep warm. Pour the sauce from the slow cooker, including garlic and mushrooms, into a large frying pan. Add 1 tablespoon unsalted butter and bring to a simmer over medium heat.
  5. Thicken Sauce: In a small bowl, whisk together 1/4 cup water and 1 tablespoon cornstarch until smooth. Slowly pour the cornstarch mixture into the simmering sauce. Cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens.
  6. Finish Sauce: Whisk 1/4 cup heavy cream and 2 to 3 teaspoons freshly squeezed lemon juice into the thickened sauce for a creamy, tangy finish.
  7. Combine and Serve: Return chicken breasts to the sauce, turning to coat them thoroughly. Serve the chicken and Marsala sauce over cooked pasta, such as angel hair, or over fresh salad greens. Garnish with chopped fresh parsley and lemon wedges if desired.

Notes

  • Use a meat mallet or rolling pin to pound chicken to ensure even cooking.
  • Cooking times vary by slow cooker; check chicken doneness with a thermometer.
  • Marsala wine adds depth; choose dry Marsala for authentic flavor.
  • The sauce can be thickened with cornstarch slurry for perfect consistency.
  • Make sure not to overcook the chicken to keep it tender.
  • Serve with pasta or salad greens to balance the rich sauce.

Nutrition

  • Serving Size: 1 serving (about 1 chicken breast with sauce)
  • Calories: 360
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 110mg

Find it online: https://emilyquickdinners.com/slow-cooker-chicken-marsala-recipe-2/