Crockpot Chicken Marsala
A mouthwatering, effortless recipe bringing together tender chicken breasts, savory Marsala wine, and hearty mushrooms, cooked to perfection in a crockpot for a flavorful family meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1 1/2 pound)
- 3 cloves fresh garlic, minced
- ¼ cup low-sodium soy sauce Can substitute with coconut aminos for a lower-sodium option.
- 1 cup low-sodium chicken broth Ensure it's gluten-free for gluten-sensitive diets.
- ½ cup Marsala wine Opt for a good quality wine for better flavor.
- 8 ounces cremini mushrooms, sliced Other mushroom varieties can be used.
- ½ cup heavy cream Can substitute with coconut cream for a dairy-free option.
- 2 tablespoons olive oil
- to taste Salt and pepper Season generously.
Instructions
Preparation
- Season the chicken breasts generously with salt and pepper.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
- In a bowl, mix together the low-sodium soy sauce, chicken broth, and Marsala wine until well combined.
Cooking
- Place the seasoned chicken breasts in the crockpot evenly.
- Pour the sauce mixture over the chicken.
- Scatter the sliced cremini mushrooms on top.
- Cover the crockpot and cook on LOW for approximately 6 hours or on HIGH for about 3 hours until the chicken is tender.
- Just before serving, stir in the heavy cream.
- Transfer to plates, spoon sauce over each portion, and serve hot.
Notes
Perfect for meal prep and garnishing with fresh parsley or basil for a pop of color. Leftovers store well in the fridge for up to 3-4 days.