Slow Cooker Chicken Marsala

Tender chicken breasts, mushrooms, Marsala wine, and broth cook slowly into a savory sauce, finished with cream for an easy weeknight dinner.

Prep: 15 min · Cook: 300 min · Yield: 4 · Method: Slow Cooker

Ingredients

• 1.5 lb chicken breasts
• 8 oz mushrooms
• 0.75 cup marsala wine
• 1 cup chicken broth
• 2 tbsp heavy cream
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 2 tbsp fresh parsley

Cooking instructions

1. Pat the chicken dry. Season both sides with salt, pepper, and garlic powder. (about 5 min)
2. Heat the olive oil in a skillet over medium-high heat. Sear the chicken for 2 minutes per side, just until lightly browned. (about 5 min) — Medium-high heat
3. Place the mushrooms in the slow cooker. Set the seared chicken on top, then pour in the Marsala wine and chicken broth. (about 5 min)
4. Cover and cook on Low for 4 to 5 hours, until the thickest chicken breast reaches 165°F. (about 300 min) — Low
5. Stir in the heavy cream, cover, and cook for 5 minutes more, until the sauce is warmed through. (about 5 min) — Low
6. Serve the chicken with the mushrooms and sauce. Sprinkle with parsley. (about 2 min)