Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala is a delightful twist on the classic Italian dish, offering the same rich flavors with the convenience of slow cooking. This recipe features tender chicken breasts simmered in a luscious Marsala wine sauce, enriched with earthy mushrooms and a hint of garlic. As the chicken slowly cooks, it absorbs the flavors of the wine and mushrooms, resulting in a dish that’s both flavorful and comforting. Perfect for a stress-free weeknight dinner or a special occasion, this slow cooker version allows you to enjoy the deep, savory notes of Chicken Marsala with minimal effort. Serve it over pasta, mashed potatoes, or with a side of crusty bread to soak up the delicious sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 8 oz (225g) mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup Marsala wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
2. Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown. Transfer the browned chicken to the slow cooker.
3. Sauté the Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and cook for about 5 minutes, until they release their moisture and begin to brown. Add the minced garlic and cook for another minute. Pour in the Marsala wine and chicken broth, stirring to combine, and bring to a simmer.
4. Slow Cook the Chicken: Pour the mushroom and wine mixture over the chicken in the slow cooker. Cover and cook on low for 4-5 hours, or until the chicken is tender and fully cooked.
5. Add the Cream: About 15 minutes before serving, stir in the heavy cream. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water to create a slurry, and stir it into the sauce. Let the sauce cook for an additional 15 minutes to thicken.
6. Serve: Garnish the Chicken Marsala with fresh parsley and serve hot over pasta, mashed potatoes, or with crusty bread.

This Slow Cooker Chicken Marsala is a beautifully rich and savory dish, perfect for when you want an effortless yet elegant meal that everyone will love.