Creamy Crockpot Chicken Marsala Recipe
Prep Time:
10 minutes
Cook Time:
4 hours, 35 minutes
Servings:
4 Servings
Ingredients
  • 2 boneless, skinless chicken breasts, sliced in half through the middle
  • Salt and freshly ground black pepper, to taste
  • ¼ cup all-purpose flour
  • Olive oil, for cooking
  • 1 pound mixed mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 shallots, finely diced
  • 1 cup Marsala wine
  • 1 cup homemade chicken stock
  • 4 sprigs fresh thyme, plus more for garnish
  • 2 bay leaves
  • ½ cup heavy cream
Directions
  1. Season the chicken with salt and pepper, to taste.
  2. Dredge the chicken in the flour on both sides.
  3. Preheat a large cast iron pan with some olive oil over medium heat.
  4. Sear the chicken until golden, about 3–4 minutes per side. Set aside.
  5. Saute the mushrooms, garlic, and shallots in the same pan until caramelized, about 10 minutes. Add more olive oil, as needed.
  6. Deglaze the pan with the Marsala wine and cook until reduced by half, about 7 minutes.
  7. Transfer the contents of the pan and the chicken to a slow cooker.
  8. Add the stock, thyme, and bay leaves.
  9. Cook on low for 4 hours.
  10. Remove the chicken, bay leaves, and thyme branches from pot. Discard the herbs.
  11. Whisk the cream into the sauce and cook in the slow cooker on high for 10 minutes.
  12. Return the chicken to the sauce and heat through.
  13. Serve, topped with more thyme, if desired.