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Chicken Marsala (Slow Cooker)

Chicken Marsala (Slow Cooker)
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This Slow Cooker Chicken Marsala recipe delivers tender, juicy chicken breasts richly infused with a luscious Marsala wine and mushroom sauce. With minimal hands-on time, it provides a deeply flavorful, family-friendly meal perfect for cozy weeknights or easy meal prep. Enjoy restaurant-quality comfort food without the fuss, featuring slow-cooked chicken enveloped in a silky, savory sauce accented with garlic, shallots, and fresh parsley.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour (or gluten-free flour/cornstarch for gluten-free version)

Sauté and Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup cremini or button mushrooms, sliced
  • 2 shallots or 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 3/4 cup Marsala wine
  • 1 cup chicken broth
  • Fresh parsley, chopped (for garnish)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Chicken: Lightly season the chicken breasts with salt and pepper, then dredge each piece in flour to create a subtle coating that will help thicken the sauce and add a gentle crust after sautéing.
  2. Brown the Chicken: Heat olive oil in a skillet over medium-high heat and quickly brown the chicken breasts on both sides until golden brown. This step locks in moisture and builds flavorful depth before slow cooking.
  3. Sauté the Aromatics and Mushrooms: In the same skillet, melt the butter, then add chopped shallots or onions, minced garlic, and sliced mushrooms. Cook until they become soft and fragrant, which forms the essential base for the Marsala sauce.
  4. Deglaze with Marsala Wine: Pour Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let the wine reduce slightly to concentrate its bold, sweet flavor.
  5. Combine and Slow Cook: Transfer the browned chicken breasts and the mushroom mixture into the slow cooker. Add chicken broth and stir gently to combine. Cover and cook on low for 4 to 6 hours, until the chicken is tender and infused with the Marsala sauce.
  6. Finish and Serve: Once the chicken is cooked, adjust seasoning with salt and pepper if needed. Sprinkle freshly chopped parsley on top just before serving for a pop of color and fresh flavor.

Notes

  • Patience is key: Slow cooking at low heat ensures tender, juicy chicken and deep flavor development.
  • Don’t skip browning: Searing the chicken and sautéing mushrooms is essential for rich flavor.
  • Use quality Marsala wine for the most authentic taste.
  • If the sauce is too thin at the end, mix cornstarch with water and stir it in over medium heat to thicken.
  • Check the chicken early if your slow cooker runs hot to prevent dryness.

Nutrition

Keywords: Slow Cooker Chicken Marsala, Chicken Marsala, Slow Cooker Recipes, Marsala Wine Chicken, Easy Chicken Recipes, Comfort Food, Gluten Free Chicken Marsala

Find it online: https://gourmetglazing.com/chicken-marsala-slow-cooker/