Yield: 4 servings
Crock Pot Chicken Marsala
Crock pot chicken marsala is the easiest way to make a gourmet meal at home. The meat is tender, juicy, and rich, and it barely takes any work.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon Italian seasoning
- 1 tablespoon minced garlic
- 8 oz cremini mushrooms, sliced
- 2 shallots, finely chopped
- 1 cup marsala wine
- ¼ cup heavy whipping cream, or half and half
- 4 tablespoons corn starch
- 4 tablespoons water
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Instructions
- Spray a 7 quart crockpot with nonstick spray. Season the chicken breast with salt and pepper and lay them in the crockpot. Add the Italian seasoning and garlic over the chicken breast.
- Add the mushrooms and shallots over the chicken. Pour the marsala wine into the crockpot and cover with the lid. Cook on low 4 to 6 hours or on high 3 to 4 hours.
- 30 minutes before you are ready to serve, take out the chicken breast and place them on a plate. Cover them to keep them warm.
- Add the heavy cream to the crockpot and stir until blended. Replace the lid on the crockpot to keep the heat in while you prepare the cornstarch slurry.
- Add cornstarch and cold water to a small bowl and whisk until well blended. Pour the slurry into the crockpot and stir to combine.
- Add the chicken breast back into the crockpot, replace the lid, and turn the crockpot to high. Cook for 20 to 30 minutes, until the gravy has thickened. Serve as desired.
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Notes
Storage: Leftover crock pot chicken marsala will last in the fridge, in an airtight container, for up to 5 days.
Reheat: You can reheat the chicken in the microwave in 30-second intervals, or in a 350°F oven for 15 minutes, until heated through.
Freeze: Store it in an airtight, freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating, for best results.
Sear the chicken. If you want to add an extra layer of flavor and texture, you can sear the chicken before you place it in the crock pot. Searing chicken gives the meat a little bit more flavor, so if you have the time, this trick can take your chicken marsala to the next level.
Use thighs. Chicken marsala is traditionally made with chicken breasts, but you can also use boneless, skinless thighs.
Adjust the sauce thickness. Some people like their chicken marsala gravy to be super thick, and others like it on the thinner side. You can easily adjust the thickness of the sauce by altering how much corn starch you use. The more corn starch you use, the thicker the sauce will become.
Nutrition
Serving: 1serving, Calories: 463kcal, Carbohydrates: 22g, Protein: 51g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 162mg, Sodium: 280mg, Potassium: 1228mg, Fiber: 1g, Sugar: 7g, Vitamin A: 309IU, Vitamin C: 4mg, Calcium: 65mg, Iron: 2mg