Name: Crockpot Chicken Marsala
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 4
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup Marsala wine; 1 cup chicken broth (low-sodium preferred); 1/2 cup heavy cream; 8 oz mushrooms, sliced; 2 garlic cloves, minced; 1 shallot, finely chopped; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp cornstarch (optional, for thickening); 2 tbsp fresh parsley, chopped (for garnish)

Crockpot Chicken Marsala is a delicious and comforting Italian-American dish made easy in your slow cooker. Tender chicken breasts are simmered to perfection in a rich and creamy Marsala wine sauce, enhanced with mushrooms and herbs. Perfect for busy weeknights or entertaining guests, it’s a dish everyone will love!

Recipe Tips and Tricks:

For best results, sear the chicken in a skillet before adding it to the crockpot for enhanced flavor.
Use fresh mushrooms for a richer taste and better texture.
If the sauce is too thin, you can thicken it with a cornstarch slurry toward the end of cooking.
For a deeper flavor, let the dish sit for about 15 minutes after cooking to allow the flavors to meld.

Why You’ll Love This Recipe:

This Crockpot Chicken Marsala is a game-changer for home cooks who love gourmet flavors but need convenience. The slow cooker does all the work, leaving you with juicy chicken bathed in a luscious Marsala wine sauce. It’s elegant enough for a dinner party yet simple enough for weeknights. Plus, it’s versatile and pairs well with pasta, rice, or mashed potatoes. The aroma alone will have your family eager to gather around the table!

Yield: Serves 4

Crockpot Chicken Marsala

Tender chicken slow-cooked in a creamy Marsala sauce with mushrooms and herbs.

Prep Time 15 minutes

Cook Time 5 hours

Additional Time 15 minutes

Total Time 5 hours 30 minutes

Ingredients

4 boneless, skinless chicken breasts
1 cup Marsala wine
1 cup chicken broth (low-sodium preferred)
1/2 cup heavy cream
8 oz mushrooms, sliced
2 garlic cloves, minced
1 shallot, finely chopped
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp cornstarch (optional, for thickening)
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Sear the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then sear them on both sides until golden brown. Transfer to the crockpot.
Prepare the Sauce: In the same skillet, sauté garlic and shallots until fragrant, about 2 minutes. Add the Marsala wine and chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
Layer in the Crockpot: Place the sliced mushrooms over the chicken in the crockpot. Pour the wine mixture over the top.
Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
Thicken the Sauce: If desired, mix cornstarch with water to create a slurry. Stir into the sauce 30 minutes before the cooking time ends. Add heavy cream and mix well.
Finish and Serve: Garnish with fresh parsley. Serve over pasta, rice, or mashed potatoes for a complete meal.

Notes

Adjust salt and pepper to taste after adding the cream.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 427Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 137mgSodium 1278mgCarbohydrates 12gFiber 2gSugar 4gProtein 40g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Chicken Breasts: Boneless, skinless chicken breasts work best, but thighs can be substituted for extra tenderness.
Marsala Wine: Use dry Marsala wine for authentic flavor. Avoid cooking wine for a better taste.
Mushrooms: White button or cremini mushrooms work well. Slice them evenly for uniform cooking.
Heavy Cream: Adds creaminess to the sauce. For a lighter version, substitute with half-and-half or coconut cream.
Garlic and Shallots: Fresh garlic and shallots elevate the flavor, providing depth and richness.
Chicken Broth: Use low-sodium broth to control the salt level in the dish.
Thickening Agent: Cornstarch slurry ensures a smooth and glossy sauce. Mix 1 tablespoon of cornstarch with 2 tablespoons of water.

Variations and Substitutions:

Protein Swap: Replace chicken with pork chops or turkey cutlets for a variation.
Vegetarian Option: Swap chicken for tofu or seitan, and use vegetable broth instead of chicken broth.
Gluten-Free: Ensure your Marsala wine and broth are certified gluten-free, and use gluten-free cornstarch.
Dairy-Free: Substitute heavy cream with unsweetened almond or coconut milk for a dairy-free version.
Herbs: Add thyme, rosemary, or parsley for an herbal twist.
Spicy Touch: Add a pinch of red pepper flakes for a hint of heat.

Storage Options:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently in a saucepan over low heat or in the microwave. Add a splash of chicken broth if the sauce thickens too much during storage.