This Crock Pot Chicken Marsala Restaurant style taste Straight into the slow cooker. The combination of tender chicken, mushrooms, and rich, savory sauce provides the best taste. easy dinner You will want to repeat.
Everything to love about this cozy classic
- All comfort and hassle-free: Enjoy everything you love about Chicken Marsala without any extra steps or time spent in the kitchen.
- Best Easy Recipes:Let the slow cooker run while the chicken is tender and the sauce is thick and delicious.
- Endless options available: Spoon over pasta, mashed potatoes or rice and add a simple side dish like air fryer green beans, asparagus or a crunchy salad to round out your meal.
Crock Pot Chicken Marsala Ingredients
- chicken: For even cooking, aim for 1 inch thickness. If thick, cut in half lengthwise or pat to thin.
- Roast the Chicken: You can skip this step, but it adds flavor and adds a nice color to the chicken.
- Creamy: If you want a creamier sauce, add a little whipped cream at the end.
- mushroom: For the best flavor, use cremini or baby bella mushrooms.
How to Make Crock Pot Chicken Marsala
This crock pot chicken marsala recipe is the ultimate hands-free recipe! A quick sear and slow cooker will keep the chicken tender and the sauce rich. Pair it with your favorite sides for an easy midweek win!
- withered: Heat the olive oil in a large skillet over medium heat and season the chicken with salt and pepper. Add chicken to hot skillet and cook for 2 to 3 minutes per side. You want the chicken to be golden brown on both sides. Place the roasted chicken in the crock pot.
- Combine and Cook: Add the chopped shallots, minced garlic, Marsala wine, chicken broth, and sliced mushrooms to the crock pot. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. Once the chicken reaches an internal temperature of 165°F, transfer to a plate and cover to keep warm.
- Cornstarch Slurry and Cooking: Make a slurry by mixing cold water and cornstarch in a small bowl, then pour into the saucepan and stir. Cook on HIGH for 15 to 20 minutes until the sauce thickens.
- provide: Return the chicken to the crock pot and cook for 5 more minutes until the chicken is warmed through. Top the pasta or potatoes with the Crock-Pot Chicken Marsala and garnish with fresh parsley.
Alyssa’s Expert Tips
Cooking wine: Use dry Marsala or Marsala cooking wine, not sweet Marsala. If you can’t find it, switch to Madeira, dry sherry, or dry white wine with brandy. For a non-alcoholic option, use white grape juice with a splash of sherry vinegar.
Crock Pot Chicken Marsala
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ingredient
- 4 Boneless skinless chicken breast about 2 pounds
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 middle finely chopped shallots or ½ small yellow onion
- 3 teaspoon Minced garlic About 3 cloves
- 1 cup marsala wine dry or cooking wine
- 1 cup chicken broth
- 8 oz. sliced mushrooms About 1 ½ cups
- 2 tablespoon cold water
- 2 tablespoon cornstarch
- fresh parsley with decoration
guideline
- heat 2 tablespoons of olive oil In a large skillet over medium-high heat. season 4 boneless, skinless chicken breasts with 1 teaspoon salt and ½ teaspoon pepper. Add chicken to hot skillet and cook for 2 to 3 minutes per side. You want the chicken to be golden brown on both sides. Place the roasted chicken in the crock pot.
- Add to crock pot. 1 medium shallot, finely chopped, 3 teaspoons minced garlic, 1 cup Marsala wine, 1 cup chicken brothand 8 ounces sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The chicken’s internal temperature should reach 165 degrees. Place the chicken on a plate, cover, and keep warm.
- Mix together in a small bowl. 2 tablespoons cold water and 2 tablespoons cornstarch To make a slurry.
- Pour the slurry into the crock pot and stir. Cook on HIGH for 15 to 20 minutes until the sauce thickens. Return the chicken to the crock pot and cook for 5 more minutes until the chicken is warmed through. Serve over pasta or potatoes. fresh parsley With decoration.
memo
- refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or skillet over low heat until cooked through.
- Freezer: Store leftovers in freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
nutrition
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