Crockpot Chicken Marsala
This slow-simmered Crockpot Chicken Marsala turns pantry staples into an elegant, hands-off dinner with tender chicken braised in Marsala, broth, and cream.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs) Pounded slightly if uneven
- 3 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce Substitute tamari for gluten-free
- 1 cup low-sodium chicken broth
- 1/2 cup Marsala wine Dry or sweet—dry yields less sweetness
- 8 oz cremini mushrooms, sliced Button mushrooms ok
- 1/2 cup heavy cream Can use half-and-half for lighter sauce
- 2 tbsp olive oil For sautéing
- Salt and pepper to taste
Instructions
Preparation
- Season the chicken breasts lightly with salt and freshly ground black pepper on both sides.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté just until fragrant, about 30–60 seconds; do not brown.
- In a medium bowl, whisk together the soy sauce, chicken broth, and Marsala wine. Add herbs if using.
Cooking
- Place the seasoned chicken in the crockpot in a single layer. Pour the sauce mixture over the chicken.
- Scatter the sliced cremini mushrooms on top.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until chicken registers 165°F and is tender.
- About 10 minutes before serving, stir in heavy cream. For a thicker sauce, mix cornstarch with cold water, stir into the crockpot, and let it heat until slightly thickened.
- Taste and adjust seasoning with salt and pepper. Serve warm.
Notes
Using low-sodium broth and soy allows you to control the final saltiness. If desired, add a teaspoon of Worcestershire or a sprig of fresh thyme for depth.