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Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala

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  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 4 hours on LOW or 2 hours on HIGH
  • Total Time: 4 hours 30 minutes on LOW or 2 hours 20 minutes on HIGH
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow cooking
  • Cuisine: Americaine

Description

Slow Cooker Chicken Marsala with tender chicken, rich marsala wine, and mushrooms. Easy, comforting, and crowd-pleasing recipe.

Ingredients

Scale
  • 2 pounds (900g) boneless, skinless chicken breasts
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 16 ounces (450g) cremini or baby bella mushrooms, sliced
  • 1 medium onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3/4 cup (180ml) dry Marsala wine (authentic, not cooking wine)
  • 3/4 cup (180ml) chicken broth, low-sodium
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 bay leaves
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Step 1: Prepare the Chicken Start by combining the flour, salt, and pepper in a shallow dish. Pat the chicken breasts dry with paper towels—this ensures proper browning. Lightly dredge each piece in the seasoned flour, shaking off excess. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil until shimmering. Add the chicken and sear for 2-3 minutes per side until golden brown (not cooked through). Transfer the browned chicken to your slow cooker.
  2. Step 2: Create the Flavor Base In the same skillet, add the remaining tablespoon of olive oil. Add mushrooms and cook without stirring for 2 minutes to develop caramelization. Stir and cook for another 3 minutes until they release their moisture. Add the diced onions and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant. The aroma at this stage gives you a preview of the amazing Slow Cooker Chicken Marsala to come!
  3. Step 3: Deglaze and Build the Sauce Pour in the Marsala wine, stirring vigorously to scrape up all the browned bits from the pan. Let the wine simmer for 2 minutes, allowing the alcohol to cook off slightly. Whisk in the chicken broth and tomato paste until smooth. Add the dried thyme and bay leaves, then bring the mixture to a gentle boil. This creates the flavor-packed liquid that will transform into your luxurious Marsala sauce.
  4. Step 4: Slow Cook to Perfection Pour the mushroom and 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 registers 165°F (74°C) on an instant-read thermometer. The slow, gentle cooking allows the Slow Cooker Chicken Marsala flavors to meld beautifully while keeping the chicken moist.
  5. Step 5: Finish the Dish About 30 minutes before serving, stir in the heavy cream. If the sauce seems too thin, you can create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in. Remove the bay leaves, taste, and adjust seasoning if needed. Just before serving, sprinkle with fresh chopped parsley for a bright finish to your Slow Cooker Chicken Marsala.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1 chicken breast with sauce (about 300g)
  • Calories: 380 kcal
  • Sugar: 5g
  • Sodium: 720mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 34g
  • Cholesterol: 120mg

Find it online: https://cookingcircuit.com/slow-cooker-chicken-marsala/