Can I prepare this ahead?

Prepare ingredients 24 hours ahead and refrigerate. Cook until chicken reaches 165°F.

How long does it keep?

Store 4 days in the refrigerator. Reheat gently with broth if needed.

Freeze up to 3 months. Thaw overnight before reheating slowly.

Why is my sauce thin?

Mushrooms release water. Add slurry and simmer 5 minutes.

Can I double the recipe?

Use a larger cooker and add 30 minutes if needed.

Crockpot Chicken Marsala

Name: Crockpot Chicken Marsala
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Italian American
Ingredients: 2 pounds boneless chicken breast; 16 ounces cremini mushroom; 1 cup Marsala wine; 1 cup chicken broth; 1 cup heavy cream; 2 tablespoons cornstarch; 2 tablespoons fresh parsley

Description

This easy Crockpot Chicken Marsala is a quick and simple healthy dinner idea for weeknight dinner, meal prep, holiday or party meals. The best homemade version uses tender chicken, mushrooms and a creamy sauce. The secret is slow cooking until the sauce turns glossy and rich. The smell is savory and the texture stays soft.

Ingredients

Scale

2 pounds boneless chicken breast
16 ounces cremini mushroom
1 cup Marsala wine
1 cup chicken broth
1 cup heavy cream
2 tablespoons cornstarch
2 tablespoons fresh parsley

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Instructions

Season 2 pounds boneless chicken breast and brown at 400°F for 2 minutes per side. Flip pieces with tongs until golden edges appear. The chicken smells savory and the surface turns lightly crusted. Miss this timing and the flavor will be weaker. Browning builds the sauce base.
Move chicken and 16 ounces sliced cremini mushrooms into a slow cooker with Marsala wine and broth. Cook at 200°F for 4 to 5 hours on low heat. The mushrooms soften and the sauce becomes darker. Stir gently once halfway through. Slow cooking keeps the chicken tender.
Add 1 cup heavy cream and cornstarch slurry after chicken reaches 165°F. Stir at 250°F for 5 minutes until sauce coats the spoon. The sauce becomes silky and glossy. (I tested adding cream earlier and the texture became thinner.) Gentle heat keeps the sauce smooth.
Transfer the chicken and sauce to a white plate. Add fresh parsley and rest for 2 minutes before serving. The dish shows uneven sauce coverage and golden chicken surfaces. Serve warm because the texture is best fresh.

Notes

Pro Tips:

Brown chicken at 400°F for 2 minutes per side.
Use fresh mushrooms for better texture.
Cook in a 6-quart slow cooker for even heat.
Add herbs within 5 minutes of serving.
Do not overcook after adding cream.
Store portions within 30 minutes after cooling.

Storage: Store Crockpot Chicken Marsala in airtight containers for 4 days. Freeze for up to 3 months. Reheat at 300°F for 15 minutes. Add broth if sauce becomes thick.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Dinner
Cuisine: Italian American

Nutrition

Serving Size: 542g
Calories: 353
Sugar: 5g
Sodium: 814mg
Fat: 31g
Carbohydrates: 18g
Fiber: 1g
Cholesterol: 261mg