Slow Cooker Chicken Marsala is made with chicken, marsala wine, and many herbs and spices. It pairs well with your favorite pasta or veggie! If you’re looking for a restaurant-quality meal with minimal effort, a delicious savory sauce than this Slow Cooker Chicken Marsala recipe is perfect. Let’s get started!
Slow Cooker Chicken Marsala is an easy and delicious weeknight meal. This dish is made with boneless, skinless chicken breasts and a simple sauce of marsala wine, garlic, and herbs. The chicken cooks low and slow in the crockpot until it’s tender and juicy, then it’s topped with a rich and creamy mushroom sauce. Serve over pasta or mashed potatoes for a comforting winter meal.
What is chicken marsala?
That’s a great question, and you’re not alone in being confused about this dish. Many people don’t even know what marsala wine is and how it relates to this flavorful chicken recipe. Marsala wine is actually an Italian fortified wine that is made with the addition of both brandy and sherry. This combination adds sweetness and a little bit of spice to the wine. Marsala is a common ingredient in Italian cooking, and it’s used when preparing everything from sauces to desserts.
Ingredients Needed
Please check the recipe card for a full list of ingredients.
- Chicken breast – Try and choose the leanest part of the chicken possible.
- Mushrooms – Either white or portabella mushrooms will work well.
- Marsala wine – This is the main ingredient for this recipe, so try and find a good quality one.
- Flour – You’ll use this to coat the chicken before you add it to the slow cooker.
- Chicken broth – Use a low sodium version if you can, or add your own salt to taste.
Cornstarch and water – This will be used to thicken the final dish.
Tips for Making Slow Cooker Chicken with Mushrooms
- You can slice the chicken breasts into thin cutlets before cooking.
- This sauce isn’t usually made with cream, but I like to add it for the creaminess and to balance out the wine flavor.
- You can double the sauce and have plenty to pour over rice or pasta.
- Feel free to add other vegetables like peas, carrots, or asparagus.
- If you’re in a rush you can skip the flour and breading step, but it does add some extra flavor.
How to Store the Chicken Marsala
Store in an airtight container in the refrigerator for up to 5 days. You can also store the leftovers in freezer safe containers or bags. Freeze for up to 2 months.
Common Questions
Is it OK to put raw chicken in a slow cooker?
Yes, it is safe to put raw chicken in a slow cooker as long as it is cooked for the recommended amount of time. It’s recommended that you do not add any frozen ingredients (such as vegetables) until after the chicken has cooked for at least 1 hour. This will help prevent harmful bacteria from developing on your food.
What is traditionally served with Chicken Marsala?
There are many different options for sides when serving Chicken Marsala, including rice, pasta, or vegetables. Some people also like to serve it with a side of crusty bread or mashed potatoes. You can also experiment with different types of sauce and seasoning to find your perfect combination!
How do you make Chicken Marsala extra-flavorful?
There are a few different ways to make your Chicken Marsala extra flavorful. Some people like to brown the chicken before adding it to the slow cooker, which adds more depth of flavor and color to the dish. You can also try marinating the chicken for several hours or overnight for extra flavor. Add things like garlic, onions, or spices to the sauce for a bolder flavor profile.
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Slow Cooker Chicken Marsala
Ingredients
- 1/3 cup all purpose flour
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 1/4 cup Marsala wine
- 1 cup chicken broth
- 1 tablespoon cornstarch whisked with 2 tablespoons water
- 1/3 cup heavy cream
- 1 tablespoon minced parsley
Instructions
- Combine the flour, paprika, salt and pepper and dredge the chicken in the flour.
- Heat the olive oil and brown the chicken for 4 minutes per side.
- Place the mushrooms, garlic, thyme, and oregano in the slow cooker and add the chicken.
- Pour the Marsala wine and chicken broth over the chicken.
- Place the lid tightly on the slow cooker and cook on high for 4 hours or low for 6 hours.
- Remove the chicken and whisk in the cornstarch and water mix.
- Add the heavy cream and place the chicken back in. Set on high for 30 minutes to an hour or until the sauce has thickened some.
- Serve the chicken with sauce over rice, mashed potatoes, pasta or with a side salad or vegetables. Sprinkle with parsley.
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