Slow Cooker Chicken Marsala (Printable Version)

Juicy chicken breasts cooked in Marsala wine and mushrooms, finished with a creamy, savory sauce.

# Ingredients Required:

→ Poultry

01 - 6 boneless, skinless chicken breasts (680 to 907 grams total)

→ Spices and Seasonings

02 - 1 teaspoon garlic powder
03 - 1 teaspoon dried basil
04 - 1 teaspoon dried thyme
05 - ½ teaspoon sweet paprika
06 - Salt and freshly ground black pepper, to taste

→ Oils and Fats

07 - 1 tablespoon olive oil
08 - 60 ml heavy cream

→ Vegetables

09 - 230 grams sliced mushrooms
10 - 4 cloves garlic, minced

→ Liquids

11 - 240 ml dry marsala wine
12 - 120 ml water

→ Thickening Agent

13 - 60 ml cornstarch

→ Garnish

14 - Chopped fresh parsley (optional)

# Guide to Cooking:

01 - Lightly grease a 5.7-liter slow cooker with cooking spray and set aside.
02 - Evenly season chicken breasts with garlic powder, dried basil, thyme, paprika, salt, and pepper on all sides.
03 - Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden brown. Transfer to the slow cooker and top with sliced mushrooms and minced garlic.
04 - Return the skillet to medium-high heat and add marsala wine. Cook for 1 minute, scraping up browned bits from the bottom. Pour the wine over the chicken and mushrooms.
05 - Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours until the chicken reaches an internal temperature of 74°C.
06 - Whisk together water and cornstarch until smooth. Stir the slurry into the wine sauce in the slow cooker, then add heavy cream and combine.
07 - Return the chicken to the slow cooker, cover, and cook on HIGH for 20 minutes or until the sauce thickens. Adjust seasoning and add more cream for desired consistency.
08 - Plate the chicken, spoon the creamy mushroom Marsala sauce over it, garnish with fresh parsley if desired, and serve.

# Extra Suggestions:

01 - Ensure chicken is seared properly to develop flavor before slow cooking.

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