Creamy Crock Pot Chicken Marsala

This Crock Pot Chicken Marsala recipe is a creamy, delicious, mushroom studded hen dinner! You’ll be surprised by using how smooth it is to make a eating place-fine meal right at home with this easy recipe. Put your gradual cooker to work with this flavorful fowl marsala.

HOMEMADE CROCK POT CHICKEN MARSALA

I continually concept Chicken Marsala become a elaborate Italian recipe you may most effective experience at restaurants. But bet what? It’s honestly superb easy to put together at domestic, particularly in case you permit your sluggish cooker do maximum of the paintings. When you use a crock pot, you don’t even must pound the hen breasts all the way down to a 1/4 inch thickness as you will traditionally do. The approach used in this recipe also way you don’t ought to stand at the range flipping fowl breasts – score!

I love making this Chicken Marsala recipe on busy weeknights, however it’s also ideal for a flowery date night time or Sunday supper. When you actually need to wow all and sundry at the table however aren’t feeling like putting an excessive amount of attempt in, this is the recipe to make.

SLOW COOKER CHICKEN MARSALA

WHAT IS CHICKEN MARSALA?

Chicken Marsala is an Italian-American dish of gentle fowl breasts in creamy Marsala wine sauce loaded with mushrooms. It’s a version of the conventional Italian scaloppina, which can be meat with very thinly sliced meat dredged in flour after which sautéed and cooked in a sauce discount.

Chicken Marsala likely comes from western Sicily, where Marsala wine is made. Here you have got golden, lightly pan fried hen breasts crowned with mushrooms and smothered in a thick Marsala wine reduction that has a nice quantity of garlic for extra flavor. It’s so exact!

yield: 6 servingsKaterinaprint recipe

Creamy Crock Pot Chicken Marsala

prep time: 10 MINScook time: 4 HOURStotal time: 4 hours 10 mins

This Crock Pot Chicken Marsala recipe is a creamy, delicious, mushroom studded hen dinner! You’ll be surprised by using how smooth it is to make a eating place-fine meal right at home with this easy recipe. Put your gradual cooker to work with this flavorful fowl marsala.

INGREDIENTS:

  • 1 teaspoon garlic powder
  • 6 (1.5 pounds, total) boneless, skinless chicken breasts
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sweet paprika
  • 8 ounces mushrooms, sliced
  • salt and fresh ground pepper, to taste
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/4 cup cornstarch
  • 1 cup dry marsala wine
  • 1/2 cup water
  • chopped fresh parsley, for garnish
  • 1/4 cup heavy cream

INSTRUCTIONS:

  1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
  2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
  5. Transfer chicken to slow cooker and top with mushrooms and garlic.
  6. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
  7. Pour wine over chicken and mushrooms.
  8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
  9. Remove chicken breasts from slow cooker and set aside on a plate.
  10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
  11. Add heavy cream to the wine sauce and whisk until combined.
  12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
  13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
  14. Serve.


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