Slow Cooker Chicken marsala is a smooth chicken breast cooked with mushrooms and Marsala wine sauce. A delicious menu that the whole family deserves!
I used to order chicken masala in a restaurant, but when I learned how to cook it in a pot, it became a favorite at home!
Chicken Marsala is a very popular dish, and for good reason. How can chicken and mushrooms fall into a hearty sauce? Well, if you’re not a mushroom lover, but we think you like my mushrooms! This slow-cooked chicken masala is my take on a classic dish. This is a great way to get your restaurant’s favorite flavors with minimal work.
Ingredients Of Slow Cooker Chicken Marsala
- You need 6 boneless skinless chicken breasts
- Prepare 1 tablespoon olive oil
- Prepare salt and pepper to taste
- You need 2 teaspoons minced garlic
- It’s 1/2 cup marsala wine
- It’s 1/2 cup chicken broth
- Preare 1 1/2 cups sliced mushrooms
- You need 1/4 cup cornstarch
- You need 1/4 cup heavy cream
- Prepare 2 tablespoons chopped parsley
Step by Step Instruction Slow Cooker Chicken Marsala
- Heat olive oil over medium heat in a large saucepan. Season both sides of the chicken breast with salt and pepper.
- Place the chicken in the pan and cook on each side for 4-5 minutes or until golden.
- Put chicken breast, garlic, wine, chicken broth and mushrooms in a slow cooker.
- Cook on LOW for 5 hours.
- Remove the chicken from the slow cooker. Mix cornstarch with 1/3 cup of cold water and stir to combine. Pour cornstarch into a slow cooker and stir.
- Return the chicken to the slow cooker, turn the heat to high and cook for 30 minutes or until the sauce has thickened.
- Add fresh cream, stir and season with salt and pepper. Sprinkle with parsley and enjoy.