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Crockpot Chicken Marsala on a plate
Andre Lewis

Crockpot Chicken Marsala

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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.