Chicken Marsala it is my go to dish outside of pasta at any good Italian restaurant. I mean who does not love a dish cooked with wine!! However Chicken Marsala is usually cooked with butter and lots of it, which of course is why I love it so much. My mom’s side of the family let’s just say we are kind of butter addicts. Because that is what makes food taste so AMAZING right!!!
While trying to stay true to my fitness plan I decided to lighten it up a bit by omitting the butter and use Portobello mushrooms instead of Cremini to give the dish a more robust earthy flavor.
Chicken slow cooked to perfection that it literally falls apart, tender mushrooms soaked in a divine Marsala wine sauce. This is one recipe you definitely have to try and it is so simple to make literally 5 minutes in the morning to pop the ingredients into a slow cooker and you are done!
This is a savory and simple recipe that will not disappoint.
Slow Cooker Chicken Marsala Ingredients:
- 4 boneless skinless chicken breasts
- Salt and Pepper to taste
- 2 teaspoons minced garlic
- 1 cup sliced Portobello Mushrooms
- 1 cup Marsala cooking wine
- ½ cup Water
- ¼ cup Cornstarch
- Fresh parsley, roughly chopped
Directions:
Lightly grease your slow cooker with nonstick spray.
Season chicken with salt and pepper and place in the bottom of your slow cooker.
Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch till dissolved, then pour into slow cooker and stir.
Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened.
Taste and add salt and pepper as needed.
Sprinkle with parsley and serve.
Adapted from Creme de la Crumb