Slow Cooker Creamy Chicken Marsala
Chicken slow cooked in a creamy wine sauce with mushrooms.
Equipment
- large deep skillet
- sharp knife
- cutting board
- measuring cup & spoons
- 6 quart crockpot/slow cooker
- spatula
- whisk
- small bowl
Ingredients
Seasonings for Chicken
- 1/2 tsp salt DIVIDED
- 1/2 tsp black pepper DIVIDED
- 1/2 tsp garlic powder DIVIDED
- 1/2 tsp onion powder DIVIDED
- 1/2 tsp smoked paprika DIVIDED
- 1/2 tsp dried thyme DIVIDED
- 1/2 tsp Italian seasoning DIVIDED
Chicken Prep
- 2-3 large boneless, skinless chicken breasts
- 1 TBS oil
- 1 TBS butter
- 8 oz whole white mushrooms, sliced thick
- 1 1/2 tsp minced garlic
- 1 cup dry marsala wine
- 1 cup chicken broth
- 1/4 cup corn starch
- 1/2 cup water
- 1/2 cup heavy cream
- chopped parsley, for garnish
Instructions
- Spray a 6 quart slow cooker/crockpot with non-stick cooking spray.
- Cut large boneless, skinless chicken breasts in half lengthwise. Season top of chicken with 1/2 of the seasonings (salt, black pepper, garlic powder, onion powder, thyme, Italian seasoning, smoked paprika).NOTE: Season as much or as little as you want., It adds the flavor to the dish.
- In a large skillet over medium high heat bring oil & butter to a sizzle. Place seasoned chicken into hot skillet seasoned side down.
- Season the unseasoned side with the rest of seasonings (salt, black pepper, garlic powder, onion powder, thyme, Italian seasoning, smoked paprika).
- Cook chicken for 3 minutes or until chicken is golden brown on the bottom. Flip chicken over and cook an additional 3 minutes until golden brown. Remove chicken and place into prepared slow cooker/crockpot.NOTE: Searing the chicken enhances the flavor, locks in juices & gives the chicken a golden brown color.
- In the same skillet over medium heat (leave the drippings from the chicken in skillet as that is flavor) place in mushroom slices and minced garlic. Stir to coat.
- Add in marsala and 1 cup chicken broth. Stir, scraping bottom of pan to pick up any bits from the chicken. Turn off heat. Pour mixture over chicken in crockpot.
- Place lid on crockpot and cook on low for 5-6 hours or on high for 3-4 hours until temperature of chicken reaches internal temperature of 165 degrees. Remove chicken from crockpot and place on a plate. NOTE: Time will depend on size of chicken.
- Whisk together in a small bowl corn starch and 1/2 cup water. Pour into wine liquid in crockpot. Add in heavy whipping cream. Whisk all together. Season with additional salt & pepper, if needed.
- Place chicken back into crockpot. Place lid on and cook an additional 20-30 minutes on high until sauce thickens.
- Garnish with chopped parsley. I serve with cooked rice and salad. You can also serve it up with mashed potatoes or cooked pasta. Enjoy.
Made this over the weekend. Great recipe Catherine. I will definitely make this again !
Awesome! I’m glad you liked it.
I made this evening and it was amazing! Putting it on the rotation.
That’s wonderful! I’m glad y’all liked it.