Baked Chicken Marsala Recipe (Slow Cooker)

Slow Cooker Creamy Chicken Thighs A...
Slow Cooker Creamy Chicken Thighs And Rice | Dining In With Danielle
2021-04-23
Baked chicken marsala recipe (slow cooker). This chicken recipe belongs to Italian cuisine. Boneless and skinless chicken breasts with creamy mushroom sauce cooked in a slow cooker. #slowcooker #crockpot #dinner #chicken #marsala
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    530
  • Carbohydrates

    4 g
  • Cholesterol

    165 mg
  • Fat

    33 g
  • Fiber

    1 g
  • Protein

    53g
  • Saturated Fat

    16 g
  • Serving Size

    1
  • Sodium

    580 mg
  • Sugar

    2 g
  • Trans Fat

    2.2 g
  • Unsaturated Fat

    1.5 g
  • Potassium

    0 mg
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Baked chicken Marsala recipe (slow cooker). This chicken recipe belongs to Italian cuisine. Boneless and skinless chicken breasts with creamy mushroom sauce cooked in a slow cooker. Serve it over the cooked linguine.

Alternatively, you can prepare this dish in an oven:

Baked Chicken Marsala Recipe (Oven)

makes 4 servings

Ingredients: 1 pound (480 g) boneless and skinless chicken breasts, 1 cup (250 ml) sliced mushrooms, 1 garlic clove, peeled and crushed, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 3/4 cup (180 ml) unsalted butter, 1/2 cup (125 ml) Marsala wine

Instructions: Place chicken breasts in a large Ziploc bag. Pound with a mallet and set aside.

Melt 1/2 cup (125 ml) of butter in a large saucepan over medium-high heat. Add crushed garlic and mix well. Dredge the chicken through the butter and return it to the Ziploc bag. Toss well.

Remove chicken breasts from the bag and transfer them to a shallow baking dish.

In a medium nonstick skillet, heat the remaining butter over medium heat. Add mushrooms, then pour in Marsala wine. Stir well. Sauté, stirring occasionally, until mushrooms are soft, then reduce heat to low and simmer for a further 1 minute.

Remove the mushroom mixture from the skillet and pour it over the chicken breasts. Season to taste with salt and black pepper. Preheat an oven to 350º F (175º C).

Bake in preheated oven for 40 minutes or until chicken is tender.

Turn off the oven and remove the cooked chicken. Transfer to serving plates. Pour wine-mushroom sauce over. Serve over the cooked linguine. Sprinkle with fresh chopped parsley and serve hot.

Are you looking for more delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Baked Chicken Marsala Recipe (Slow Cooker)

You may also like Oven Baked Butter Chicken or Slow Cooker Paleo Chicken Breasts

Ingredients

  • 6 boneless and skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • 2 teaspoons minced garlic
  • 1/2 cup (125 ml) Marsala wine
  • 1/2ccup (125 ml) low-sodium chicken broth
  • 1½ cups sliced mushrooms
  • 1/4 cup cornstarch
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup (80 ml) water

Method

Step 1

In a large nonstick skillet, heat the olive oil over medium-high heat. Season chicken breasts on both sides with salt and black pepper. Add to the hot oil and cook, turning once, until golden brown on both sides.

Step 2

Remove the chicken from the skillet and transfer it to a slow cooker. Add the garlic, wine, chicken broth, and mushrooms. Stir well. Close the pot and cook in a low-heat setting for 5 hours.

Step 3

Remove cooked chicken from the cooker and set it aside. In a small mixing bowl, combine cornstarch and water. Whisk until cornstarch has dissolved completely. Pour the cornstarch mixture into the slow cooker and stir well to combine. Return chicken breasts to the pot.

Step 4

Close the cooker and cook on a high-heat setting for a further 30 minutes.

Step 5

Turn off the pot and open the lid. Stir in the heavy cream, then season the sauce with salt and black pepper to taste. Stir well.

Step 6

Transfer cooked chicken breasts to a serving plate. Pour the sauce over. Sprinkle with chopped fresh parsley. Serve over the cooked linguine.

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