Description
This Slow Cooker Chicken Marsala is a comforting and flavorful Italian-American dish featuring tender chicken breasts simmered in a rich Marsala wine and mushroom sauce. Perfectly cooked in a slow cooker for ease, this recipe delivers a delicious meal ideal for serving over pasta or fresh salad greens.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts (3 to 4 breasts)
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cloves garlic, minced
Sauce
- 8 ounces cremini mushrooms, quartered
- 3/4 cup dry Marsala wine
- 1 tablespoon unsalted butter
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 cup heavy cream
- 2 to 3 teaspoons freshly squeezed lemon juice
Serving Suggestions
- Cooked pasta, such as angel hair
- Salad greens
- Chopped fresh parsley leaves
- Lemon wedges
Instructions
- Prepare the Chicken: Place one chicken breast inside a gallon zip-top bag and pound it with the flat side of a meat mallet or rolling pin until it is an even 1/2-inch thickness. Set aside and repeat with the remaining breasts. Season both sides of the chicken with kosher salt and freshly ground black pepper.
- Layer in Slow Cooker: Arrange the chicken breasts in a single layer in a 6-quart or larger slow cooker. Some overlap is acceptable. Scatter the minced garlic and quartered cremini mushrooms evenly over the chicken. Pour in the dry Marsala wine.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 2 to 3 hours or on HIGH for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest part reaches 165°F.
- Transfer Chicken and Thicken Sauce: Using tongs, transfer the chicken breasts to a plate and cover with aluminum foil to keep warm. Pour the sauce, including the garlic and mushrooms, into a large frying pan. Add the unsalted butter and bring the sauce to a simmer over medium heat. In a small bowl, whisk together water and cornstarch until smooth, then pour into the simmering sauce. Cook for 5 to 7 minutes until the sauce thickens.
- Finish the Sauce and Serve: Whisk the heavy cream and freshly squeezed lemon juice into the thickened sauce. Return the chicken breasts to the pan, turning them to coat evenly in the Marsala sauce. Serve the chicken and sauce over cooked pasta or salad greens, garnished with chopped fresh parsley and lemon wedges as desired.
Notes
- For even cooking, pounding the chicken breasts to uniform thickness is crucial.
- Use dry Marsala wine for authentic flavor; avoid sweet Marsala varieties.
- Adjust lemon juice to taste to balance the richness of the sauce.
- Leftover chicken marsala can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with angel hair pasta or alongside fresh salad greens for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with sauce)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
