How To Make Slow Cooker Chicken Marsala
Tender chicken breasts, slow-cooked to perfection and coated in a rich, appetizing mushroom sauce makes this chicken marsala a dish to try with the family.
Serves:
Ingredients
- 6chicken breastsboneless, skinless
- 1tbspolive oil
- Salt and pepperto taste
- 2tspgarlicminced
- ½cupMarsala wine
- ½cupchicken broth
- 1 ½cupsmushroomssliced
- ¼cupcornstarch
- ¼cupheavy cream
- 2tbspparsleychopped
Instructions
-
Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
-
Place the chicken in the pan and cook for 4 to 5 minutes on each side or until golden brown.
-
Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
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Cook on Low for 5 hours.
-
Remove the chicken from the slow cooker. Whisk together the cornstarch with ⅓ cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
-
Add the chicken back to the slow cooker, turn the heat to High and cook for 30 minutes or until sauce has thickened.
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Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.
Nutrition
- Calories: 416.76kcal
- Fat: 22.54g
- Saturated Fat: 7.34g
- Trans Fat: 0.18g
- Monounsaturated Fat: 9.48g
- Polyunsaturated Fat: 3.95g
- Carbohydrates: 9.64g
- Fiber: 1.04g
- Sugar: 2.16g
- Protein: 39.37g
- Cholesterol: 125.55mg
- Sodium: 707.59mg
- Calcium: 37.80mg
- Potassium: 676.46mg
- Iron: 1.98mg
- Vitamin A: 88.30µg
- Vitamin C: 3.55mg
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