Slow Cooker Chicken Marsala
Slow cooker chicken marsala with onions, mushrooms and a delicious marsala wine sauce is a hands-off dinner with big flavor.
Yield: 6 servings
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil, divided
- Salt and pepper
- ¼ cup all-purpose flour
- 1 medium onion, chopped
- 1 (8 oz.) package cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup Marsala wine
- ¼ cup cornstarch
- ¼ cup water
- 2 tablespoons unsalted butter
Instructions
- Season the chicken breasts lightly with salt and pepper.
- Place flour in a wide low bowl or on a plate. Dredge the chicken breasts in the flour to coat on all sides.
- Heat 2 teaspoons of the olive oil in a large skillet over medium high heat. Add the coated chicken breasts and sear 3-4 minutes, until browned, then flip and sear on the other side for 3-4 minutes. Transfer the chicken to the slow cooker insert.
- Add the remaining teaspoon of olive oil to the same skillet. Reduce heat to medium. Add the chopped onion and sliced mushrooms and sauté for 5-7 minutes, until tender. Season lightly with salt and pepper. Add the garlic and sauté for another minute, until fragrant.
- Transfer the onion and mushroom mixture to the slow cooker, on top of the chicken breasts. Add the Marsala wine to the slow cooker, then cover and cook on low for 5-6 hours, until the chicken is cooked through.
- Remove the chicken breasts and place on a cutting board. Slice chicken into 1 inch wide strips.
- In a small bowl, combine the cornstarch and water to make a slurry.
- Pour the liquid, onions and mushrooms from the slow cooker into a medium sauce pan. Heat on the stove over medium heat. Bring to a simmer then add the cornstarch slurry to the pan and stir to combine. Heat for up to 1-2 minutes, stirring regularly, until the sauce is thickened slightly. Remove from the heat. Add the butter and stir until melted.
- Return the chicken strips to the slow cooker insert. Pour the thickened sauce over the chicken in the slow cooker and stir to coat the chicken. Serve immediately.
Notes
Chicken: You can use boneless, skinless chicken breasts or thighs - or a combination of the two.
Mushrooms: I like cremini mushrooms for this recipe but you could substitute white button mushrooms or baby Bella mushrooms if you prefer.
Marsala wine: This is a fortified Italian wine often used in cooking and can usually be found with vinegars in your grocery store. It’s in the name of the dish, so I don’t really recommend substituting this ingredient.
Serving: Serve over a thin noodle like spaghetti, linguine or angel hair. Or serve with baked or mashed potatoes or with creamy polenta or orzo. You could also have this over steamed white or brown rice. Crusty bread is a great accompaniment as well.
Leftovers: Leftover marsala chicken, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Or you can freeze any extras. Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months.
Reheating: Reheat over medium low heat in a skillet on the stove or in single servings in the microwave until warmed through. Add a splash of broth, if needed, to loosen up the sauce. If frozen, defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.
Nutrition
Serving: 1serving | Calories: 369kcal | Carbohydrates: 13g | Protein: 48g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 139mg | Sodium: 347mg | Fiber: 1g | Sugar: 1g
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