Description
A rich and savory crockpot chicken Marsala recipe featuring tender chicken breasts slow-cooked in a creamy mushroom and Marsala wine sauce — an easy and elegant meal with minimal effort.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 8 oz (225 g) cremini or white mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, and garlic powder.
- Optional: In a skillet over medium-high heat, sear chicken in olive oil for 2–3 minutes per side until lightly browned.
- Place chicken in the crockpot and top with sliced mushrooms.
- Pour in Marsala wine and chicken broth.
- Cover and cook on low for 5–6 hours or on high for 2.5–3 hours, until chicken is tender.
- Stir in heavy cream and cornstarch slurry (if using) during the last 30 minutes of cooking. Let the sauce thicken slightly.
- Serve chicken with sauce over mashed potatoes, pasta, or rice. Garnish with chopped parsley.
Notes
- Searing the chicken first adds extra flavor but can be skipped for convenience.
- Use dry Marsala wine for a more savory flavor; sweet Marsala gives a richer, sweeter sauce.
- Leftovers keep well in the fridge for 3–4 days.
- For a lighter version, substitute half-and-half for the heavy cream.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 390
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg