Chicken, Chicken Crockpot Recipe Marsala

Chicken Crockpot Recipe Marsala

Chicken Crockpot Recipe Marsala-Recipe 1


  • 6 (1.5 pounds, total) boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sweet paprika
  • salt and fresh ground pepper, to taste
  • 1 tablespoon 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
  • chopped fresh parsley, for garnish


  1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
  2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.

  3. Heat olive oil in a skillet over medium-high heat.
  4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
  5. Transfer chicken to slow cooker and top with mushrooms and garlic.
  6. 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.
  7. Pour wine over chicken and mushrooms.
  8. 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.
  9. Remove chicken breasts from slow cooker and set aside on a plate.
  10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
  11. Add heavy cream to the wine sauce and whisk until combined.
  12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
  13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
  14. Serve.

Chicken Crockpot Recipe Marsala-Recipe 2


  • 6 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 teaspoons minced garlic
  • 1/2 cup marsala wine
  • 1/2 cup chicken broth
  • 1 1/2 cups sliced mushrooms
  • 1/4 cup cornstarch
  • 1/4 cup heavy cream
  • 2 tablespoons chopped parsley


  • Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
  • Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.
  • Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
  • Cook on LOW for 5 hours.
  • Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
  • Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.
  • Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.

Chicken Crockpot Recipe Marsala-Recipe 3


  • 4 boneless skinless chicken breasts
  • salt and pepper
  • 2 garlic cloves, minced
  • 1 1/2 cups sliced white mushrooms
  • 1 teaspoon chopped fresh thyme
  • 1 cup sweet Marsala cooking wine
  • 1/4 cup cornstarch
  • 2 tablespoons heavy cream
  • 2 teaspoons chicken base


  • Season chicken breasts with salt and pepper. Place in a greased 5 to 6 quart crock pot.
  • Add garlic, mushrooms, and thyme to crock pot.
  • Pour wine over chicken.
  • Cover crock pot and cook on LOW for 5 hours.
  • Open crock pot and remove chicken.
  • Stir the cornstarch with 1/3 cup cold water. Add to crock pot along with heavy cream and chicken base and mix well.
  • Return chicken to crock pot. Cover and cook on HIGH for 30 minutes.

Chicken Crockpot Recipe Marsala-Recipe 4

1kg (2.2 lb) chicken breasts

  • 4 shallots, diced
  • 500g (17.5 oz.) mushrooms, sliced
  • 1 cup sweet marsala wine
  • 1 tsp. oregano
  • 1 tsp. parsley
  • 1 tsp. lemon juice
  • 1 cup heavy cream


In a slow cooker, add the chicken, shallots, mushrooms, marsala wine, oregano, parsley, and lemon juice.

  1. Cook on low for 6-8 hours.
  2. Remove the chicken from the slow cooker.
  3. In a bowl, mix the cornstarch and water until it forms a paste. Mix into the slow cooker along with the cream.
  4. Return the chicken to the slow cooker and cook until the sauce has thickened.
  5. Serve & Enjoy

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