Crockpot Chicken Marsala
An easy healthy recipe featuring tender slow-cooked chicken simmered in a rich Marsala sauce with mushrooms and garlic.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet Marsala cooking wine or chicken broth
- 1/2 cup water
- 1/4 cup cornstarch
- to taste fresh parsley, roughly chopped
Instructions
Preparation
- Lightly grease your slow cooker with nonstick spray.
- Season chicken breasts with salt and pepper, then place them at the bottom of the slow cooker.
- Add minced garlic, sliced mushrooms, and Marsala wine over the chicken.
Cooking
- Cover and cook on LOW for 5 to 6 hours until the chicken is tender.
- Use a slotted spoon to transfer the chicken to a plate.
- In a small bowl, whisk together the water and cornstarch until dissolved.
- Pour the cornstarch mixture into the slow cooker and stir well to combine.
- Return the chicken to the slow cooker, switch heat to HIGH, cover, and cook for another 20 to 30 minutes until the sauce thickens.
- Taste and adjust seasoning as needed.
- Serve sprinkled with fresh parsley.
Notes
Serve over mashed potatoes, pasta, or rice to soak up the delicious sauce. Don’t enjoy mushrooms? Leave them out or keep them in large pieces so they’re easy to remove. If you don’t have Marsala wine, chicken broth makes a great substitute. Leftovers store well for up to 3 days and taste even better the next day.