Crockpot Chicken Marsala Recipe
Ingredients
- 4 boneless, skinless chicken breasts (thawed if frozen)
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp olive oil
- 8 oz. cremini mushrooms (sliced)
- 1 shallot (sliced)
- 3 cloves garlic (minced)
- 1 cup dry Marsala cooking wine
- ⅓ cup water
- 3 tbsp cornstarch
- ¼ cup heavy cream
- 3 cups cooked white rice (for serving)
- fresh chopped parsley (optional, for garnish)
Instructions
- 1
Spray
- 2
Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
- 3
Season the chicken breasts with dried thyme, salt, and pepper.
- 4
Sear
- 5
Heat the olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 3 minutes per side, until just browned. Transfer the chicken to the slow cooker.
3 min - 6
Sauté
- 7
Reduce the heat to medium and add the remaining oil, then add the mushrooms, shallot, and garlic to the skillet. Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in the Marsala wine to deglaze the pan. Simmer for 1 minute, then transfer the contents of the skillet to the slow cooker.
2 min - 8
Cook
- 9
Cover and cook on low for 5-6 hours, or on high for 2-3 hours.
- 10
Transfer
- 11
When the cook time is complete, transfer the chicken breasts to a plate and set aside.
- 12
Whisk
- 13
In a measuring cup, whisk together the water and cornstarch until dissolved, then stir the slurry into the slow cooker. Add the heavy cream and whisk to combine.
- 14
Thicken
- 15
Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.
25 min - 16
Serve
- 17
Taste and adjust seasonings as desired. Serve the chicken and sauce over rice, sprinkled with chopped parsley.
Nutrition
Per serving (based on 4 servings)
