Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings
In about 4 hours, be prepared to get your mouths blown! Oh, man, this Chicken Marsala is super legit! Feel free to add more ingredients if you wish. Enjoy!
6 (1.5 lb, total) boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp dried basil
1 tsp dried thyme
1/2 tsp sweet paprika
salt and fresh ground pepper, to taste
1 Tbsp olive oil
8 oz mushrooms, sliced
3 cloves garlic, minced
1 c dry marsala wine
1/2 c water
1/4 c cornstarch
1/4 c heavy cream
chopped fresh parsley, for garnish
Step 1: Apply cooking spray in a 6-quart slow cooker.
Step 2: Rub garlic powder, thyme, dried basil, paprika, salt, and pepper all over the chicken breasts.
Step 3: Place skillet on the stove and turn the heat to medium-high.
Step 4: Add in oil and allow it to become hot.
Step 5: Add in the seasoned chicken breasts and cook for 3 minutes on each side until done.
Step 6: Place the chicken into the prepared slow cooker and put the garlic and mushrooms on top.
Step 7: Place the skillet back on the stove and turn the heat to medium-high.
Step 8: Add in the marsala wine and cook for a minute. Make sure to scrape the bottom to get the browned bits.
Step 9: Transfer the wine into the slow cooker with the chicken and mushrooms.
Step 10: Cover with lid and cook for 4 to 5 hours on low heat and 2 to 3 hours on high heat.
Step 11: Remove the chicken from the slow cooker and place them on a clean plate.
Step 12: In a small mixing bowl, add in the cornstarch and water. Stir until the cornstarch is dissolved completely.
Step 13: Whisk in the dissolved cornstarch into the sauce until well thick.
Step 14: Add in the heavy cream and whisk until well combined.
Step 15: Put the chicken back in the slow cooker and cover it with a lid.
Step 16: Cook for another 20 minutes on high heat.
Step 17: Spoon the chicken onto serving plates and top it with the mushroom sauce.
Step 18: Sprinkle fresh parsley on top.
Step 19: Serve and enjoy!
1. You can skip browning the chicken breasts.
2. Place any leftovers in the fridge. They can last up to 4 days.
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