Description
A hands-off, cozy take on the classic Chicken Marsala that’s perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1 cup low-sodium chicken broth
- 1/2 cup Marsala wine
- 8 oz cremini mushrooms, sliced
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Lightly season both sides of the chicken breasts with salt and pepper.
- Heat 2 tablespoons of olive oil in a skillet over medium heat and sauté minced garlic until fragrant.
- Quickly sear the chicken for 1–2 minutes per side until lightly browned, then transfer to the slow cooker.
- In a bowl, whisk together the soy sauce, chicken broth, and Marsala wine; pour over the chicken.
- Top with sliced mushrooms, cover, and cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender.
- About 10 minutes before serving, stir in the heavy cream. If the sauce is too thin, thicken it with a cornstarch slurry and cook on HIGH until thickened.
Notes
For a dairy-free option, substitute heavy cream with canned coconut milk. Adjust seasoning after adding broth and soy sauce.