From DN Recipes by David Nagy · Food & Beverage

Slow Cooker Chicken Marsala

Published

Slow Cooker Chicken Marsala
Serves 4 to 6

  • 2 pounds boneless, skinless chicken breasts (3 to 4 breasts)
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, quartered
  • 3/4 cup dry Marsala wine
  • 1 tablespoon unsalted butter
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1/4 cup heavy cream
  • 2 to 3 teaspoons freshly squeezed lemon juice
  • Serving suggestions:
  • Cooked pasta, such as angel hair
  • Salad greens
  • Chopped fresh parsley leaves
  • Lemon wedges

  1. Place 1 chicken breast inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/2-inch thickness. Set aside and repeat with remaining chicken breasts.
  2. Season both sides of the chicken breasts with the salt and pepper, then arrange chicken breasts in a single layer in a 6-quart or larger slow cooker — there may be some overlap and that's okay.
  3. Scatter the garlic and mushrooms over the chicken, then pour in the Marsala.
  4. Cover and cook on the LOW setting for 2 to 3 hours, or the HIGH setting for 1 to 2 hours. The chicken is ready when an instant-read thermometer inserted into the thickest part of the breast registers 165°F.
  5. Using tongs, transfer the chicken to a plate and cover with aluminum foil to keep warm. Pour the sauce, including the garlic and mushrooms, into a large frying pan, add the butter, and bring to a simmer over medium heat.
  6. Whisk the water and cornstarch together in a small bowl until the cornstarch is dissolved, then pour into the simmering sauce. Cook until sauce thickens, 5 to 7 minutes.
  7. Whisk in the heavy cream and lemon juice. Return the chicken to the sauce, turning to coat. Serve the chicken and marsala sauce over cooked pasta or salad greens, and garnish with fresh parsley and lemon wedges if desired.