Crock Pot Chicken Marsala
Ingredients
The chicken
-
2
pounds
boneless skinless chicken breasts
-
1
tablespoon
extra-virgin olive oil
-
2
teaspoons
extra-virgin olive oil
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
The sauce
-
1
medium
shallot or ½ small yellow onion, finely chopped
-
2
cloves
minced garlic
-
1
cup
dry Marsala wine
-
8
ounces
sliced cremini mushrooms
-
1
tablespoon
cornstarch
-
2
tablespoons
water
For serving
-
to taste
chopped fresh parsley or basil
-
to taste
whole wheat pasta, zucchini noodles, or crusty bread
Instructions
- Lightly coat a slow cooker with nonstick spray.
- Heat olive oil in a skillet over medium-high heat.
- Season chicken with salt and pepper, then sear both sides until browned.
- Transfer the chicken to the slow cooker.
- In the same skillet, reduce heat and add shallot, cooking until softened.
- Stir in garlic, then pour in Marsala and let simmer for a few minutes.
- Scatter mushrooms over the chicken and pour the Marsala mixture on top.
- Cover and cook on LOW for 2 ½ to 3 hours until the chicken reaches 165°F.
- Remove chicken and prepare a cornstarch slurry with water.
- Add the slurry to the slow cooker and cook on HIGH until thickened.
- Return chicken to the slow cooker to warm through and serve with sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
384
Total fat
6g
Total carbohydrates
14g
Total protein
50g
Sodium
20mg
Cholesterol
145mg
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