Slow Cooker Chicken Marsala
Creamy, flavorful, mushroom studded Chicken Marsala prepared from the slow cooker! This astonishingly simple recipe results a restaurant quality dish made directly in your kitchen.
Servings 6
Calories 281kcal
Ingredients
- 6 boneless, skinless chicken breasts (about 1 ½ lbs)
- ½ tsp sweet-paprika
- 8 oz mushrooms, sliced
- ¼ cup heavy-cream
- ¼ cup cornstarch
- 1 tsp garlic-powder
- 1 tsp dried-thyme
- 1 tsp dried-basil
- 1 tbsp olive-oil
- 1 cup dry-marsala-wine
- 3 cloves garlic, minced
- ½ cup water
- salt and fresh-ground-pepper, to taste
- chopped fresh-parsley, for garnish
Instructions
- Lightly grease a 6-quart slow-cooker with cooking-spray & put aside.
- Season chicken-breasts all about with garlic-powder, dried-basil, thyme, paprika, salt, and pepper.
- Heat olive-oil in a skillet over medium-high-heat. Then add prepared chicken-breasts into the hot-oil & cook about 3minutes each side, or tlil browned.
- Transfer chicken to slow-cooker & top with garlic and mushrooms. Then pour skillet medium-high-heat then add the marsala wine, cook for a few minute, scraping-up all of the browned bits from the bottom of the skillet.
- Pour wine over chicken & mushrooms. Then close with a lid and cook on LOW for 4-5hours or on HIGH for 2-3hours. Chicken is done when internal temperature reaches 165°F.
- Remove chicken-breasts from slow-cooker & put aside on a plate.
- Combine water & cornstarch in a mug or a smal- mixing-bowl and whisk till incorporated. Afterward, whisk the slurry to the wine-sauce.
- Add heavy-cream into the wine-sauce & whisk till blended. Then return chicken into the slow-cooker, cover with a lid & cook on HIGH for 20minutes, or till sauce has thickened.
- Transfer chicken from slow-cooker to dishes, top with mushroom-sauce and garnish with fresh-parsley. Serve immediately.