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Slow Cooker Chicken Marsala

281 Calories Print Recipe Slow Cooker Chicken Marsala Servings Ingredients 6 chicken breasts boneless and skinless. 1.5 pounds total.1 tsp. Garlic Powder1 tsp. Dried Basil1/2 tsp. Sweet paprikaSalt and fresh ground pepper to taste1 tbsp. olive oil8 ounces Mushrooms sliced3 cloves garlic minced1 cup Dry marsala wine1/2 cup Water1/4 cup Cornstarch1/4 cup Heavy creamParsley Chopped
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Servings 6

Ingredients
  

  • 6 chicken breasts boneless and skinless. 1.5 pounds total.
  • 1 tsp. Garlic powder
  • 1 tsp. Dried basil
  • 1/2 tsp. Sweet paprika
  • Salt and fresh ground pepper to taste
  • 1 tbsp. Olive oil
  • 8 ounces Mushrooms sliced
  • 3 cloves Garlic minced
  • 1 cup Dry marsala wine
  • 1/2 cup Water
  • 1/4 cup Cornstarch
  • 1/4 cup Heavy cream
  • Parsley Chopped fresh, for garnish

Instructions
 

  • Lightly grease a 6-quart slow cooker with cooking spray and set aside.
  • Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
  • Heat olive oil in a skillet over medium-high heat.
  • Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
  • Transfer chicken to slow cooker and top with mushrooms and garlic.
  • Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
  • Pour wine over chicken and mushrooms.
  • Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
  • Remove chicken breasts from slow cooker and set aside on a plate.
  • Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
  • Add heavy cream to the wine sauce and whisk until combined.
  • Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
  • Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
  • Serve.