Description
A sophisticated and creamy Chicken Marsala made effortless in the slow cooker. Tender chicken breasts or thighs simmered in a rich, savory Marsala wine and mushroom sauce.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1/2 cup chicken stock
- 2 tbsp fresh parsley, chopped
Instructions
- Season flour with salt and pepper. Dredge chicken pieces in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken for 3 minutes per side, then remove from pan.
- In the same skillet, sauté mushrooms until browned. Add garlic and cook for 1 minute.
- Pour a splash of Marsala into the skillet, scraping the bottom to release brown bits. Transfer everything to the slow cooker.
- Add the remaining Marsala wine and chicken stock to the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 4-6 hours (or HIGH for 3 hours) until chicken is tender.
- Remove chicken and mushrooms. Pour sauce into a saucepan and simmer over medium heat until reduced and thickened.
- Whisk in cold butter to the sauce until glossy. Pour the sauce over the chicken and garnish with parsley.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American