Description
This Crockpot Chicken Marsala recipe delivers tender, flavorful chicken breasts slowly simmered in a rich Marsala wine and mushroom sauce. Perfectly seared and then slow cooked to meld the savory flavors, this comforting Italian-American dish is simple to prepare and ideal for an effortless weeknight dinner. Served over cooked white rice and garnished with fresh parsley, it offers a delicious, hearty meal with minimal hands-on time.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (thawed if frozen)
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp olive oil
Vegetables and Aromatics
- 8 oz. cremini mushrooms (sliced)
- 1 shallot (sliced)
- 3 cloves garlic (minced)
Liquids and Thickening
- 1 cup dry Marsala cooking wine
- â…“ cup water
- 3 tbsp cornstarch
- ¼ cup heavy cream
Serving and Garnish
- 3 cups cooked white rice (for serving)
- fresh chopped parsley (optional, for garnish)
Instructions
- Prepare Crockpot: Lightly spray the crock of a 6-quart slow cooker with nonstick spray and set aside to prevent sticking.
- Season Chicken: Season the chicken breasts evenly with dried thyme, kosher salt, and ground black pepper for a balanced savory base.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat and sear chicken breasts for 3 minutes per side until lightly browned. Transfer the seared chicken to the slow cooker.
- Sauté Aromatics: Reduce skillet heat to medium, add remaining olive oil, then add sliced mushrooms, shallot, and minced garlic. Sauté for about 2 minutes until mushrooms soften and start to release their moisture.
- Deglaze Pan: Pour in the Marsala wine to the skillet to deglaze, scraping any browned bits from the bottom. Let it simmer for 1 minute, then transfer the mushroom mixture and wine to the slow cooker.
- Slow Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours until the chicken is thoroughly cooked and tender.
- Remove Chicken: Once cooking is complete, transfer the chicken breasts to a plate and set aside temporarily.
- Prepare Thickening Mixture: Whisk together water and cornstarch in a measuring cup until smooth, then stir this slurry into the slow cooker. Add heavy cream and whisk gently to combine.
- Thicken Sauce: Return the chicken to the slow cooker, cover, and cook on high for an additional 20-25 minutes to thicken the sauce to a creamy consistency.
- Finish and Serve: Taste the sauce and adjust seasonings if needed. Serve the chicken and sauce over cooked white rice and garnish with freshly chopped parsley if desired.
Notes
- For an even richer flavor, use homemade chicken broth instead of water when making the slurry.
- If you prefer a gluten-free version, ensure the cornstarch and Marsala wine used are gluten-free.
- To speed up the meal, searing the chicken is optional but helps develop deeper flavor.
- Leftover chicken marsala can be stored in an airtight container in the refrigerator for up to 3 days.
- Use dried thyme for seasoning if fresh thyme is unavailable.
