Slow Cooker Chicken Marsala Recipe
Simple and delicious slow cooker chicken marsala, lightly coated chicken breasts slow cooked with with Marsala wine and mushrooms, is easy enough for a weeknight dinner, and impressive enough to serve to company.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons chopped shallot
- 2 garlic cloves, chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 boneless skinless chicken breasts (about 5 ounces each)
- 8 ounces baby bella mushrooms, sliced
- 3/4 cup Marsala wine (Note: The recipe didn't specify whether to use dry or sweet marsala. Betty Crocker suggests sweet marsala, but I inadvertently used dry. Several commenters have complained that the flavor of the wine was overpowering for them. If in doubt, I would use 1/2 cup chicken broth and 1/4 cup marsala instead.)
- 2 teaspoons cornstarch
- 2 teaspoons chopped parsley, for garnish, optional
Instructions
- Ideal slow cooker size: 4-Quart.
- Coat slow cooker insert with nonstick cooking spray. Combine the olive oil, shallot and garlic in bottom of slow cooker.
- In a shallow dish stir together the flour, salt and black pepper. Pound the chicken to an even thickness and coat it with the flour mixture and add to the slow cooker. Scatter mushrooms over chicken and add the Marsala.
- Cover and cook on LOW for 4 hours or until the chicken is tender.
- To thicken the sauce, turn the slow cooker up to HIGH. Combine the cornstarch with 2 teaspoons water and stir it into the chicken mixture. Cover and cook until the sauce has thickened 10 to 25 minutes.
- Stir in parsley. Season to taste with salt and pepper and serve.
Notes
Serving size: 1 chicken breast + 1/4 cup mushroom sauce
WW Points: 3
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 5 PointsPlus (Old plan) Cooking chicken breasts in the slow cooker can be tricky. They are usually done in four hours or less. If you overcook them they will be dry and stringy. A few commenters have stated that they found the flavor of the marsala wine overpowering and ended up throwing out the entire recipe. If you are concerned about the alcohol flavor being too strong, I would suggest cutting way back on it. Use a couple of tablespoons to 1/4 of a cup and substitute the rest with chicken broth. According to Betty Crocker you should use sweet marsala to prevent the dish from being too acidic.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 5 PointsPlus (Old plan) Cooking chicken breasts in the slow cooker can be tricky. They are usually done in four hours or less. If you overcook them they will be dry and stringy. A few commenters have stated that they found the flavor of the marsala wine overpowering and ended up throwing out the entire recipe. If you are concerned about the alcohol flavor being too strong, I would suggest cutting way back on it. Use a couple of tablespoons to 1/4 of a cup and substitute the rest with chicken broth. According to Betty Crocker you should use sweet marsala to prevent the dish from being too acidic.
Nutrition
Serving: 1chicken breast + 1/4 cup mushroom sauce | Calories: 235kcal | Carbohydrates: 9g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 331mg | Potassium: 634mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg