Description
This Slow Cooker Chicken Marsala is a comforting and flavorful Italian-American dish made with tender chicken breasts, earthy cremini mushrooms, and a rich Marsala wine sauce. Perfect for busy weeknights, the slow cooker does the heavy lifting, allowing the chicken to soak in the delicious flavors while simmering to juicy perfection. Finished with a creamy sauce and a hint of lemon, it pairs beautifully with pasta or fresh salad greens, making it a versatile and elegant meal.
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
- 8 ounces cremini mushrooms, quartered
Sauce
- 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 reaches an even thickness of 1/2 inch. Repeat with the remaining chicken breasts. This ensures even cooking.
- Season and arrange chicken: Season both sides of the pounded chicken breasts with kosher salt and freshly ground black pepper. Arrange them in a single layer inside a 6-quart or larger slow cooker. Some overlap is fine.
- Add garlic, mushrooms and Marsala wine: Scatter the minced garlic and quartered cremini mushrooms evenly over the chicken in the slow cooker. Pour in the dry Marsala wine, which will infuse the dish with its signature rich, slightly sweet flavor.
- Cook the chicken: Cover the slow cooker and cook the mixture 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 registers 165°F.
- Remove and keep chicken warm: Using tongs, carefully transfer the cooked chicken breasts to a plate. Cover with aluminum foil to retain heat while you prepare the sauce.
- Simmer the sauce: Pour the sauce, along with the garlic and mushrooms, from the slow cooker into a large frying pan. Add the unsalted butter and bring the mixture to a simmer over medium heat.
- Thicken the sauce: In a small bowl, whisk together the water and cornstarch until smooth. Pour this slurry into the simmering sauce and cook for 5 to 7 minutes, stirring frequently, until the sauce thickens to a luscious consistency.
- Finish the sauce: Whisk in the heavy cream and freshly squeezed lemon juice to add creaminess and brightness. Stir well to combine all the flavors.
- Coat the chicken: Return the chicken breasts to the pan with the sauce, turning them gently to ensure they are fully coated in the rich Marsala sauce.
- Serve: Serve the Chicken Marsala over cooked pasta like angel hair or on a bed of salad greens. Garnish with chopped fresh parsley leaves and lemon wedges if desired for a fresh, vibrant finish.
Notes
- Pounding the chicken breasts to an even thickness helps them cook evenly and absorb more flavor.
- If you don’t have Marsala wine, dry sherry or a dry white wine can be used as a substitute.
- Use fresh garlic and fresh lemon juice for the best flavor impact in the sauce.
- Make sure to whisk the cornstarch slurry thoroughly before adding to prevent lumps in the sauce.
- Leftover Chicken Marsala can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with sauce)
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
