How To Make Slow Cooker Chicken Marsala
Unlike beef and pork, it’s quite uncommon to encounter tough cooked chicken. That’s why you’d often find that this poultry meat is often cooked hot and fast. However, that doesn’t mean that it doesn’t work for low and slow cooking, either. Explore these slow cooker chicken recipes, and you’ll find that there are actually lots of options to consider for cooking chicken in a crock pot. Make soups, carnitas, pasta, chicken sandwiches, and more!
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
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In a shallow dish, mix together the flour, salt, black pepper, oregano, thyme, and garlic powder.
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Coat the chicken breasts in the flour mixture, shaking off any excess.
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In a large skillet, heat the olive oil over medium-high heat.
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Brown the chicken breasts on both sides until golden, about 2-3 minutes per side.
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Transfer the chicken to the slow cooker.
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In the same skillet, add the sliced mushrooms and cook until they begin to soften, about 3-4 minutes.
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Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits.
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Bring the mixture to a simmer and pour it over the chicken in the slow cooker.
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Cover the slow cooker and cook on low for 4 hours or until the chicken is cooked through and tender.
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Remove the chicken from the slow cooker and set aside.
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Stir in the heavy cream into the sauce in the slow cooker.
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Serve the chicken Marsala over cooked pasta or mashed potatoes, spooning the sauce and mushrooms over the top.
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Garnish with fresh parsley.
Nutrition
- Calories : 360kcal
- Total Fat : 13g
- Saturated Fat : 4g
- Cholesterol : 95mg
- Sodium : 620mg
- Total Carbohydrates : 9g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 35g
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