Description
Creamy Crock Pot Chicken Marsala – Tender chicken cooked low and slow in a rich Marsala wine sauce. Comforting, flavorful, and crowd-pleasing.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds/900g)
- 8 oz (225g) cremini or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced (about 1 cup/150g)
- 3/4 cup (180ml) dry Marsala wine (authentic, not cooking wine)
- 3/4 cup (180ml) chicken broth, low-sodium
- 1 cup (240ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (16g) all-purpose flour
- 1 tablespoon (15ml) olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Chicken Season both sides of the chicken breasts with salt and pepper. In a large skillet over medium-high heat, warm the olive oil until shimmering. Add the chicken and sear for 2-3 minutes per side until golden brown (you’re not cooking it through). Transfer the browned chicken to the slow cooker.
- Step 2: Sauté the Aromatics In the same skillet, add the butter and let it melt. Add the onions and cook for 2-3 minutes until they begin to soften. Add the mushrooms and cook for another 4-5 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Step 3: Deglaze and Build Flavor Pour the Marsala wine into the skillet, scraping the bottom with a wooden spoon to release all those flavorful browned bits. Let the wine simmer for about 2 minutes to cook off some of the alcohol. Add the chicken broth, thyme, and bay leaf, then bring to a gentle simmer.
- Step 4: Slow Cook Pour the mushroom-wine mixture over the chicken in the slow cooker. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Step 5: Create the Creamy Finish About 30 minutes before serving, whisk together the flour and 2 tablespoons of the heavy cream until smooth. Stir this mixture into the slow cooker, then add the remaining heavy cream. Cover and cook on low for another 30 minutes until the sauce thickens.
- Step 6: Serve Remove the bay leaf. Transfer the chicken to a serving platter and spoon the creamy mushroom sauce over the top. Garnish with fresh parsley before serving your completed Creamy Crock Pot Chicken Marsala.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 160mg