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one whole cooked boneless skinless chicken breast with lightly browned patches and many sliced cremini mushrooms in glossy brown Marsala sauce on an ordinary plate, with no cream, noodles or garnish
Andre Lewis

Crockpot Chicken Marsala

Whole chicken breasts take a slower route than thin Marsala cutlets, while browned mushrooms and reduced wine give the sauce its familiar savory flavor. Brown the mushrooms before the lid goes on. They release plenty of water, and that water is easier to cook away in a wide skillet than inside a covered crock. Give them that time. Once the chicken is done, thicken the strained liquid briefly on the stove and return the mushrooms so the plate has sauce rather than a shallow wine broth.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 7 oz each
  • 1 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 lb cremini mushrooms sliced
  • 2 shallots finely diced
  • 2 garlic cloves minced
  • 3/4 cup dry Marsala wine
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 tbsp unsalted butter

Method
 

  1. Season chicken with 1/2 teaspoon salt and pepper. Heat oil in a large skillet over medium-high heat and brown chicken for 2 minutes per side, then transfer to a 5-quart slow cooker.
  2. Cook mushrooms and shallots in the skillet for 8 to 10 minutes until mushrooms soften and their liquid mostly evaporates. Add garlic for 30 seconds.
  3. Pour in Marsala and simmer for 3 minutes, scraping the bottom. Add broth and remaining salt, then pour everything over the chicken.
  4. Cover and cook on low for 2 1/2 to 3 1/2 hours, checking from 2 1/2 hours and removing breasts as they reach 165°F. Transfer chicken and mushrooms to a serving dish and cover.
  5. Pour cooking liquid into a saucepan and bring to a simmer. Mix cornstarch with cold water, whisk into the liquid and cook for 2 to 3 minutes until lightly thickened.
  6. Switch off the heat and stir in butter. Spoon the sauce over the chicken and mushrooms, serving one breast per person.