Description
A simplified, slow-cooker take on classic Chicken Marsala, featuring tender chicken breasts and a creamy mushroom sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the chicken breasts in the crockpot in a single layer and pat dry.
- Scatter the sliced mushrooms and minced garlic over the chicken.
- Pour the Marsala wine and heavy cream over the chicken and mushrooms.
- Season with salt and pepper, cover the crockpot and cook on low for 6–8 hours or high for 4 hours.
- Shred the chicken in the crockpot using two forks and stir to combine with the sauce.
- If needed, simmer uncovered on high for 15–30 minutes to thicken slightly. Serve hot, garnished with parsley.
Notes
Use fresh parsley at the end to brighten the heavy sauce. Adjust seasoning after shredding, as cream can mute saltiness.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian