Creamy Crock Pot Chicken Marsala
This creamy crock pot chicken marsala is one of the best recipes for an easy weeknight dinner. Seasoned floured chicken breasts are seared and then cooked low and slow until tender and juicy, and finished off with heavy cream.
Ingredients
- ½ cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 6 medium chicken breasts approximately 1 ½ - 2 lbs
- 3 Tablespoons olive oil
- ½ large yellow onion sliced thinly
- 2 cup chicken broth
- ¾ cup marsala wine
- 8 ounces mushrooms sliced
- 2 Tablespoons minced garlic
- ½ cup heavy cream
Instructions
- In a shallow dish or bowl, combine flour, garlic powder, onion powder, salt and pepper and stir to combine.
- Dip each chicken breast into the flour mixture and cover it completely. Shake of any excess flour mixture and set aside.
- Heat olive oil in a skillet over medium heat on the stovetop. Add chicken, working 2-3 pieces at a time, and cook for about 2 minutes on each side until browned.
- Add sliced onions to the bottom of the crock pot and lay the browned chicken over the top.
- Add the chicken broth, marsala wine, mushrooms and garlic to the top and cover and cook on high for 3-4 hours or on low for 6-8 hours until chicken is tender and cooked through.
- Stir in heavy cream and cover and cook an additonal 30 minutes and then serve.
Notes
- Use chicken breasts that are similar shapes and thickness so they cook evenly.
- Sear the chicken breasts so they are just golden brown to add flavor and seal in moisture.
- Check to make sure the chicken is cooked properly by using a kitchen thermometer to ensure the internal temperature has reached 165˚.
Substitutions and Variations
- Chicken - Chicken thighs can also be used, however, cooking times will be slightly longer.
- Mushrooms - Mushrooms are a key ingredient in chicken marsala that add an earthy flavor to the dish. If you don't like mushrooms, they can be omitted.
- Marsala Wine - Marsala wine is the second key ingredient in traditional chicken marsala and adds a rich, nutty flavor to the sauce. If you prefer to not cook with wine, white grape juice may be used a substitute.
- Dairy Free - Use an unsweetened dairy free or plant based milk in place of the heavy cream.
- Gluten Free - Use a cup for cup gluten free flour in place of the all purpose flour or simply season the chicken with the spices and omit the flour all together.
Alternative Cooking Methods
Stovetop - Season and brown the chicken breasts in a large skillet and then remove and set aside. Add the onions and mushrooms and cook for 3-5 minutes until softened. Add the garlic and cook for one additional minute. Stir in the chicken broth and marsala wine, scraping the bottom of the pan to loosen any browned bits. Nestle the chicken back in the skillet, cover and cook until the internal temperature of the chicken reaches 165˚ when checked with a kitchen thermometer. Stir in heavy cream, cook for 2-3 minutes until heated through and serve.Make Ahead Instructions
Coat the chicken breasts in the seasoned flour mixture, brown them in a skillet and then cool them completely. Store prepared chicken in an airtight container for up to 3 days prior to finishing the dish in the crock pot.Storage Suggestions
Leftover chicken marsala with keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave, in a skillet on a stovetop or in the oven until heated through.Nutrition
Serving: 1chicken breastCalories: 498kcalCarbohydrates: 17gProtein: 52gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 169mgSodium: 1340mgPotassium: 1071mgFiber: 1gSugar: 5gVitamin A: 363IUVitamin C: 5mgCalcium: 44mgIron: 2mg
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