Slow Cooker Chicken Marsala recipe

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Ingredients

1 tablespoon olive oil
2 cloves garlic cloves, minced
¼ cup all-purpose flour
salt and ground black pepper to taste
3 pounds skinless, boneless chicken breast, cut into 2-inch cubes
12 ounces sliced white mushrooms
1 cup Marsala wine
2 tablespoons water
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley for garnish

Nutrition Info

373.6 calories
carbohydrate: 13 g
cholesterol: 131.8 mg
fat: 5.3 g
fiber: 0.8 g
protein: 54.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 155.1 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir olive oil and garlic into the bowl of a slow cooker.

  2. Mix flour, salt, and pepper in a bowl. Pour flour mixture into a large resealable plastic bag, add chicken to bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken and sliced mushrooms into slow cooker.

  3. Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes, pour into slow cooker and cover.

  4. Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.

Recipe Yield

6 servings

Recipe Note

I use boneless chicken breast for this healthy, flavorful dish. Serve over rice or potatoes to soak up all the delicious sauce! I like to serve this with rice and sauteed spinach. If you're cooking for two, you might be tempted to halve the recipe, but don't;you'll be happy to have leftovers!

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