Crock Pot Chicken Marsala
Transform your weeknight dinners with this irresistible Crock Pot Chicken Marsala, a comforting and elegant slow-cooked meal that's perfect for any occasion. Tender, golden-seared chicken breasts are infused with the rich flavors of Marsala wine, garlic, and earthy Baby Bella mushrooms, creating a savory sauce that's finished with a touch of velvety heavy cream. With just 15 minutes of prep time, this hands-off dish simmers to perfection over four hours in the crock pot, making it an ideal choice for busy schedules. Serve this creamy Italian-inspired delight over pasta, rice, or fluffy mashed potatoes, and garnish with fresh parsley for a restaurant-quality meal in the comfort of your home. Perfect for families or dinner parties, this dish is both easy and impressive!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 8 ounces Baby Bella mushrooms, sliced
- 3 Garlic cloves, minced
- 1 cup Marsala wine
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge each chicken breast lightly in all-purpose flour, shaking off any excess.
Heat a skillet over medium-high heat and add the olive oil. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Do not cook through. Transfer the seared chicken to the crock pot.
In the same skillet, add the sliced mushrooms and minced garlic. Sauté for 3-4 minutes, until the mushrooms begin to soften. Transfer the mushrooms and garlic to the crock pot, spooning them over the chicken.
Pour the Marsala wine and chicken broth into the crock pot, ensuring the chicken is mostly covered with the liquid.
Cover the crock pot with its lid and cook on low heat for 4 hours, or until the chicken is tender and fully cooked.
Remove the chicken breasts from the crock pot and set aside on a plate. Stir the heavy cream into the sauce in the crock pot and mix until well combined.
Return the chicken to the crock pot and spoon some of the sauce over it. Let it sit for an additional 5 minutes on the 'warm' setting.
Garnish with fresh parsley before serving. Serve hot over pasta, rice, or mashed potatoes.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 33.4 g | ||
| Protein | 226.9 g | 454% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 139 mg | 11% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2932 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
