Crock-Pot Chicken Marsala
We're using a slow cooker to make a simple dish—chicken Marsala— even easier with tender chicken, perfectly cooked mushrooms, and a sweet Marsala wine sauce.
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 (optional), for serving
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).