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Clean recipe · delish.com

Crock-Pot Chicken Marsala

We're using a slow cooker to make a simple dish—chicken Marsala— even easier with tender chicken, perfectly cooked mushrooms, and a sweet Marsala wine sauce.

Original recipe: delish.com

Yield:
4 servings
Prep:
15 min
Cook:
0 sec
Total:
4 hr
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Ingredients

  1. 1 tbsp. extra-virgin olive oil
  2. 4 (6- to 8-oz.) boneless, skinless chicken breasts
  3. Kosher salt
  4. Freshly ground black pepper
  5. 8 oz. baby bella mushrooms, thinly sliced
  6. 3 garlic cloves, finely chopped
  7. 1 tbsp. fresh thyme leaves
  8. 1 tsp. dried oregano
  9. 3/4 c. Marsala wine
  10. 1/2 c. low-sodium chicken stock or broth
  11. 1/4 c. cornstarch
  12. 1/4 c. heavy cream
  13. Finely chopped fresh parsley and cooked pasta or rice (optional), for serving

Instructions

  1. In a large skillet over medium-high heat, heat oil. Season chicken all over with salt and pepper. Cook, turning halfway through, until just golden brown (it won’t be fully cooked through), about 3 minutes per side. Transfer to a large slow cooker.
  2. Top with mushrooms, garlic, thyme, and oregano, then pour wine and broth over. Cover and cook on Low until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 3 hours.
  3. Transfer chicken to a plate. Pour cornstarch into a medium heatproof bowl. Ladle out about 1/2 cup liquid from slow cooker and pour into bowl. Stir until cornstarch is dissolved. Pour mixture back into slow cooker and stir in cream.
  4. Return chicken to slow cooker. Cook on High, uncovered, until sauce is slightly thickened, 20 to 30 minutes more. The sauce will continue to thicken once off heat; season with salt and pepper, if needed.
  5. Top with parsley. Serve over pasta or rice (if using).