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Slow Cooker Chicken in Marsala Sauce

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PREP TIME
10 min
COOKING TIME
245 min
TOTAL TIME
255 min
SERVINGS
12 servings
Dinner Italian
Slow Cooker Chicken in Marsala Sauce
Ingredients
  • 1 tablespoon olive oil
  • 2 cloves garlic cloves, minced
  • 1/4 cup all-purpose flour
  • salt and ground black pepper to taste
  • 3 pounds skinless, boneless chicken breast, cut into 2-inch cubes
  • 12 ounces sliced white mushrooms
  • 1 cup Marsala wine
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon chopped fresh parsley for garnish
Instructions
1
Combine oil and minced garlic in a slow cooker bowl for a savory foundation.
2
In a large, resealable plastic bag, blend together flour, salt, and pepper to create a dry rub. Add the chicken to the bag, seal it securely, and give it a vigorous shake to coat the poultry evenly. Carefully pour the coated chicken into the slow cooker, followed by sliced mushrooms.
3
In a small saucepan, heat Marsala wine over medium-high heat until it has reduced and thickened, approximately 2 to 3 minutes. Gradually pour the reduced wine into the slow cooker over the chicken and mushrooms.
4
Cover the slow cooker and let it cook on Low for 4 to 5 hours, or until the sauce has thickened and the chicken is cooked through. Use an instant-read thermometer to check for doneness; it should read at least 165 degrees F (74 degrees C).
5
If the sauce is too thin, whisk together water and cornstarch in a small bowl. Slowly pour the mixture into the slow cooker, cover it again, and let it cook on High for about 15 minutes, or until the sauce has thickened to your liking. Season with salt and pepper as needed, garnish with fresh parsley, and serve hot