Easy Slow Cooker Chicken Marsala
A rich and flavorful Chicken Marsala made effortlessly in a slow cooker.
Equipment
- Slow Cooker For easy cooking and flavor melding.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound chicken cutlets
- 0.5 cup chicken stock
- 0.5 cup Marsala wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 2 tablespoons cornstarch
- 2 tablespoons heavy cream
- 8 ounces fettuccine, cooked according to package instructions
Instructions
- Heat the olive oil in a large skillet over medium heat. Season your chicken cutlets with salt and pepper for an added flavor boost. Brown the chicken for about 3-4 minutes on each side, until golden brown. This step is optional but enhances flavor and texture.
- In the base of your slow cooker, combine the chicken stock, Marsala wine, and minced garlic.
- Add the browned chicken cutlets to the slow cooker and layer the sliced mushrooms on top. Cook on low for 2 to 3 hours, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Once cooked, carefully remove the chicken and tent it with foil to keep warm.
- In a small bowl, whisk together 2 tablespoons of warm water and 2 tablespoons of cornstarch. Stir this mixture into the liquid in the slow cooker until fully combined. Turn the slow cooker to high and let it cook uncovered for 5 minutes. This will help thicken the sauce.
- If using, stir in the heavy cream to create a richer sauce. Taste the sauce and adjust seasoning with more salt and pepper if needed. Return the chicken to the slow cooker, spooning the sauce over the top.
- Serve the Chicken Marsala over the cooked fettuccine, and enjoy this delicious meal with family and friends!
Notes
For a thicker sauce, you can increase the amount of cornstarch mixed with water before adding it to the slow cooker.