Slow Cooker Chicken Marsala

By zhanghengshuo

5 Person

40 Minutes

0 Calories

When was the last time you looked in the back of your liquor cabinet? Last week, when I pushed past the bottles of Bulleit bourbon and Gran Centenario tequila, I found some surprises including banana liqueur, black pepper-infused vodka, and an unopened bottle of Marsala wine. I pushed my previous dinner plans aside and resolved to put that bottle to use in a simple homemade chicken Marsala.

Ingredients

Lemon wedges
Chopped fresh parsley leaves
Salad greens
Cooked pasta, such as angel hair
2 - 3 tsp. Freshly squeezed lemon juice
1/4 cup Heavy cream
1 tbsp. Cornstarch
1/4 cup Water
1 tbsp. Unsalted butter
3/4 cup Dry Marsala wine
8 oz. Cremini mushrooms, quartered
2 cloves Garlic, minced
1 1/2 tsp. Freshly ground black pepper
1 1/2 tsp. Kosher salt
2 pounds Boneless, skinless chicken breasts

Method

01

Place 1 chicken breast inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/2-inch thickness. Set aside and repeat with remaining chicken breasts. Season both sides of the chicken breasts with the salt and pepper, then arrange chicken breasts in a single layer in a 6-quart or larger slow cooker — there may be some overlap and that's okay. Scatter the garlic and mushrooms over the chicken, then pour in the Marsala.
02

Cover and cook on the LOW setting for 2 to 3 hours, or the HIGH setting for 1 to 2 hours. The chicken is ready when an instant-read thermometer inserted into the thickest part of the breast registers 165°F.
03

Using tongs, transfer the chicken to a plate and cover with aluminum foil to keep warm. Pour the sauce, including the garlic and mushrooms, into a large frying pan, add the butter, and bring to a simmer over medium heat. Whisk the water and cornstarch together in a small bowl until the cornstarch is dissolved, then pour into the simmering sauce. Cook until sauce thickens, 5 to 7 minutes.
04

Whisk in the heavy cream and lemon juice. Return the chicken to the sauce, turning to coat. Serve the chicken and marsala sauce over cooked pasta or salad greens, and garnish with fresh parsley and lemon wedges if desired.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Slow Cooker Recipes

Easy Chicken Recipes

Slow Cooker Chicken Marsala

3.8

( By zhanghengshuo )

01 Information

Grade medium
Serving 5 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Lemon wedges

Chopped fresh parsley leaves

Salad greens

Cooked pasta, such as angel hair

2 - 3 tsp. Freshly squeezed lemon juice

1/4 cup Heavy cream

1 tbsp. Cornstarch

1/4 cup Water

1 tbsp. Unsalted butter

3/4 cup Dry Marsala wine

8 oz. Cremini mushrooms, quartered

2 cloves Garlic, minced

1 1/2 tsp. Freshly ground black pepper

1 1/2 tsp. Kosher salt

2 pounds Boneless, skinless chicken breasts

03 Method

Step 1

Place 1 chicken breast inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/2-inch thickness. Set aside and repeat with remaining chicken breasts. Season both sides of the chicken breasts with the salt and pepper, then arrange chicken breasts in a single layer in a 6-quart or larger slow cooker — there may be some overlap and that's okay. Scatter the garlic and mushrooms over the chicken, then pour in the Marsala.

Step 2

Cover and cook on the LOW setting for 2 to 3 hours, or the HIGH setting for 1 to 2 hours. The chicken is ready when an instant-read thermometer inserted into the thickest part of the breast registers 165°F.

Step 3

Using tongs, transfer the chicken to a plate and cover with aluminum foil to keep warm. Pour the sauce, including the garlic and mushrooms, into a large frying pan, add the butter, and bring to a simmer over medium heat. Whisk the water and cornstarch together in a small bowl until the cornstarch is dissolved, then pour into the simmering sauce. Cook until sauce thickens, 5 to 7 minutes.

Step 4

Whisk in the heavy cream and lemon juice. Return the chicken to the sauce, turning to coat. Serve the chicken and marsala sauce over cooked pasta or salad greens, and garnish with fresh parsley and lemon wedges if desired.

04 Author