Chicken Marsala Crockpot (low carb)
Whisking in the cheeses, cream and lemon after the initial cook time helps build a smooth, creamy marsala sauce—add extra parmesan to thicken if needed. Store leftovers in an airtight container refrigerate up to 3-4 days; reheat gently to preserve sauce texture.
Time: Prep: 10 mins, Cook: 240 mins, Total: 250 mins
Servings: 4
Ingredients
- 4 chicken breasts
- 1 tsp garlic powder
- 1 tsp dried thyme
- 0.5 tsp smoked paprika
- 1 tsp rosemary
- Salt to taste
- 1 tbsp olive oil
- 1.5 cups sliced mushrooms
- 3-4 tsp minced garlic
- 0.25 cup marsala wine
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- Pinch peppercorns
- 0.5 cup cream cheese (half a block)
- 0.5 lemon, juice only
- 1 cup parmesan
- Garnish: fresh parsley or basil
Instructions
- Season the chicken breasts with garlic powder, thyme, paprika, rosemary and a pinch of salt.
- Drizzle olive oil on the bottom of the crock pot and place seasoned chicken inside, then add marsala wine, broth, garlic and mushrooms on top.
- Cook on high in the crockpot for 3-4 hours.
- Remove the chicken with a slotted spoon and add the cream cheese, parmesan, lemon juice and heavy cream to the crockpot, whisk until smooth for 3-5 minutes, then return chicken to sauce and cook for another 20-30 minutes; add more cheese if you prefer a thicker sauce.
- Garnish with basil or fresh parsley.