Description
A heartwarming and flavorful Crock-Pot Chicken Marsala recipe perfect for family gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz baby bella mushrooms, thinly sliced
- 1 tbsp fresh thyme leaves
- 1/4 cup heavy cream
- 1/2 cup low-sodium chicken stock or broth
- 1/4 cup cornstarch
- 1 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 3/4 cup Marsala wine
- 3 garlic cloves, finely chopped
- Kosher salt
- Freshly ground black pepper
- Finely chopped fresh parsley (optional)
- Cooked pasta or rice (optional)
Instructions
- Heat the olive oil in the Crock-Pot on the ‘sauté’ setting. Season the chicken breasts with salt and pepper.
- Add the chicken breasts to the pot and sear until golden brown on both sides.
- Remove the chicken and set aside.
- Add the garlic, mushrooms, thyme, and oregano to the pot, sauté until mushrooms are soft.
- Pour in the Marsala wine and scrape the bottom of the pot to deglaze.
- Stir in the chicken stock and heavy cream.
- Add the cornstarch and mix until combined.
- Return the chicken to the pot, cover, and cook on low for 240-360 minutes.
- Serve with parsley on top over cooked pasta or rice.
Notes
Consider using skinless chicken thighs for richer flavor or coconut cream for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Crock-Pot, Chicken, Marsala, Family Recipe, Comfort Food