Crock-Pot Chicken Marsala
Ingredients
- 1 tbsp.extra-virgin olive oil
- 4boneless
skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 8 oz.baby bella mushrooms
thinly sliced
- 3garlic cloves
finely chopped
- 1 tbsp.fresh thyme leaves
- 1 tsp.dried oregano
- ¾ c.marsala wine
- ½ c.low-sodium chicken stock or broth
- ¼ c.cornstarch
- ¼ c.heavy cream
- finely chopped fresh parsley and cooked pasta or rice
for serving, optional
Directions
- 1
In a large skillet over medium-high heat, heat oil. Season chicken all over with salt and pepper. Cook, turning halfway through, until just golden brown (it won’t be fully cooked through), about 3 minutes per side. Transfer to a large slow cooker.
- 2
Top with mushrooms, garlic, thyme, and oregano, then pour wine and broth over. Cover and cook on Low until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 3 hours.
- 3
Transfer chicken to a plate. Pour cornstarch into a medium heatproof bowl. Ladle out about 1/2 cup liquid from slow cooker and pour into bowl. Stir until cornstarch is dissolved. Pour mixture back into slow cooker and stir in cream.
- 4
Return chicken to slow cooker. Cook on High, uncovered, until sauce is slightly thickened, 20 to 30 minutes more. The sauce will continue to thicken once off heat; season with salt and pepper, if needed.
- 5
Top with parsley. Serve over pasta or rice (if using).
Crock-Pot Chicken Marsala
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving the rich, savory flavors of Chicken Marsala but dreading the fuss? Our Crock-Pot Chicken Marsala recipe brings that classic comfort right to your dinner table with minimal effort, making weeknight dinners incredibly simple and delicious.
The beauty of using a slow cooker for this Chicken Marsala lies in its ability to transform simple ingredients into a deeply flavorful meal. The boneless, skinless chicken breasts become incredibly tender, practically melting into the sweet Marsala wine sauce, while the baby bella mushrooms absorb all the aromatic garlic and thyme. It's a hands-off approach that delivers maximum flavor with minimal active cooking.
Prepare for an incredibly tender chicken experience, where each bite is infused with the sweet and savory notes of Marsala wine and earthy mushrooms. The sauce, thickened to perfection with cornstarch and enriched with heavy cream, coats every piece of chicken beautifully. You'll find a harmonious blend of savory, earthy, and subtly sweet flavors that will satisfy your comfort food cravings.
This Crock-Pot Chicken Marsala is wonderfully versatile for your pantry. While baby bella mushrooms offer a classic flavor and texture, cremini or even white button mushrooms would work just as well. If fresh thyme is hard to find, a slightly increased amount of dried thyme or another complementary dried herb like rosemary could be used, though fresh always provides the brightest notes. For garnishing, finely chopped fresh parsley adds a pop of color and freshness, but it can be omitted if you don't have any on hand.
This comforting slow cooker dish is ideal for busy weeknights when you crave a hearty, flavorful meal without the fuss. Serve it generously over your favorite cooked pasta or rice, garnished with fresh parsley, to soak up every last drop of that incredible Marsala sauce.