Chicken Marsala Crock Pot: Easy & Delicious Slow Cooker Recipe

Chicken Marsala Crock Pot: Imagine coming home after a long day to the rich, savory aroma of tender chicken simmering in a luscious, wine-infused mushroom sauce. Sounds divine, doesn’t it? This isn’t just a weeknight dinner; it’s a culinary hug in a bowl, and the best part? It practically cooks itself!

Chicken Marsala, traditionally a pan-fried dish hailing from Sicily, Italy, has graced tables worldwide with its elegant simplicity. The sweet Marsala wine, combined with earthy mushrooms and tender chicken, creates a symphony of flavors that’s both comforting and sophisticated. While the classic version requires some stovetop attention, our Chicken Marsala Crock Pot recipe brings all that deliciousness to your table with minimal effort.

People adore Chicken Marsala for its incredible taste and satisfying texture. The chicken becomes incredibly tender in the slow cooker, practically melting in your mouth. The Marsala wine sauce, infused with the umami of mushrooms, offers a delightful balance of sweet and savory notes. Plus, the convenience of a crock pot means you can set it and forget it, making it perfect for busy weeknights or relaxed weekend gatherings. Get ready to experience the magic of Chicken Marsala, the easy way!

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 (8 ounce) package sliced mushrooms
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Preparing the Chicken and Mushrooms:

Okay, let’s get started! First, we need to prep our chicken. I like to use boneless, skinless chicken breasts for this recipe because they cook evenly in the slow cooker and are easy to shred later if you want. If your chicken breasts are particularly thick, you can slice them in half horizontally to ensure they cook through properly. This also helps them absorb more of that delicious Marsala flavor!

1. Prepare the Chicken: Place the chicken breasts on a cutting board and pat them dry with paper towels. This helps the flour adhere better.
2. Season the Flour: In a shallow dish, combine the flour, salt, pepper, and oregano. Mix well to ensure the seasonings are evenly distributed.
3. Dredge the Chicken: Dredge each chicken breast in the flour mixture, making sure to coat all sides. Shake off any excess flour. You want a nice, even coating, but not so much that it becomes gummy in the slow cooker.
4. Sauté the Mushrooms: Now, let’s get those mushrooms ready. I prefer sliced mushrooms for this recipe, but you can use whole mushrooms if you prefer. Just make sure they are clean and free of any dirt. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook until they are softened and lightly browned, about 5-7 minutes. Stir occasionally to prevent them from sticking to the pan.
5. Add Garlic to Mushrooms: Once the mushrooms are softened, add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Slow Cooking the Chicken Marsala:

Now comes the easy part! We’re going to let the slow cooker do all the work. This is where the magic happens, and the flavors really meld together.

1. Layer the Ingredients: Place the dredged chicken breasts in the bottom of the slow cooker. Arrange them in a single layer if possible. If your slow cooker is small, you may need to overlap them slightly.
2. Pour in the Mushrooms and Garlic: Pour the sautéed mushrooms and garlic over the chicken breasts, spreading them evenly.
3. Add the Marsala Wine and Chicken Broth: Pour the Marsala wine and chicken broth over the chicken and mushrooms. Make sure the liquid covers at least half of the chicken. If not, you can add a little more chicken broth.
4. Add the Butter: Dot the top with butter. This adds richness and flavor to the sauce.
5. Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it is cooked through and easily shreds with a fork. Cooking on low for a longer period of time will result in more tender and flavorful chicken.

Finishing Touches and Serving:

Almost there! Once the chicken is cooked, we just need to thicken the sauce and add a few finishing touches to make it perfect.

1. Remove the Chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board.
2. Shred the Chicken (Optional): If you prefer shredded chicken, use two forks to shred the chicken breasts. You can leave them whole if you prefer.
3. Thicken the Sauce (Optional): If you want a thicker sauce, you can thicken it using a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the slurry into the slow cooker and stir well. Cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency. Keep in mind that the sauce will thicken slightly as it cools.
4. Return the Chicken to the Sauce: Return the shredded or whole chicken breasts to the slow cooker and stir to coat them in the sauce.
5. Garnish and Serve: Garnish with chopped fresh parsley, if desired. Serve hot over pasta, rice, or mashed potatoes. This dish is also delicious with a side of steamed vegetables or a crusty bread for soaking up the sauce.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

• Type of Marsala Wine: I recommend using a dry Marsala wine for this recipe. Sweet Marsala wine can make the sauce too sweet.
• Adding Cream: For a creamier sauce, you can stir in 1/4 cup of heavy cream or sour cream during the last 30 minutes of cooking.
• Vegetarian Option: To make this recipe vegetarian, you can substitute the chicken breasts with portobello mushrooms. Simply slice the portobello mushrooms and follow the same instructions as for the chicken.
• Adding Onions: For added flavor, you can sauté 1/2 cup of chopped onion along with the mushrooms.
• Serving Suggestions: Chicken Marsala is traditionally served over pasta, but it is also delicious with rice, mashed potatoes, or polenta. You can also serve it with a side of steamed vegetables, such as broccoli, asparagus, or green beans.
• Make Ahead: You can prepare the chicken and mushrooms ahead of time and store them in the refrigerator overnight. Then, simply add them to the slow cooker in the morning and cook as directed.
• Freezing: Chicken Marsala can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
• Wine Pairing: A dry red wine, such as Pinot Noir or Merlot, pairs well with Chicken Marsala.

Troubleshooting:

Here are a few common issues you might encounter and how to fix them:

• Chicken is Dry: If the chicken is dry, it may be because it was overcooked. Make sure to cook the chicken on low for a longer period of time, or on high for a shorter period of time. You can also add a little more chicken broth to the slow cooker to keep the chicken moist.
• Sauce is Too Thin: If the sauce is too thin, you can thicken it using a cornstarch slurry, as described above. You can also remove the lid from the slow cooker during the last 30 minutes of cooking to allow some of the liquid to evaporate.
• Sauce is Too Thick: If the sauce is too thick, you can add a little more chicken broth to thin it out.
• Mushrooms are Soggy: To prevent the mushrooms from becoming soggy, make sure to sauté them before adding them to the slow cooker. This will help them retain their texture.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 350-400 per serving
• Protein: 35-40 grams per serving
• Fat: 15-20 grams per serving
• Carbohydrates: 10-15 grams per serving

Enjoy your delicious and easy Chicken Marsala Crock Pot recipe! I hope you and your family love it as much as I do.

Conclusion:

So there you have it! This Chicken Marsala Crock Pot recipe is truly a game-changer, and I wholeheartedly believe it deserves a spot in your regular dinner rotation. Why? Because it delivers all the rich, savory, and comforting flavors of classic Chicken Marsala without the fuss of constant stovetop monitoring. Imagine coming home after a long day to the aroma of tender chicken simmering in a luscious, wine-infused mushroom sauce. It’s pure culinary bliss, and it’s all thanks to the magic of your slow cooker.

But the ease of preparation isn’t the only reason to fall in love with this dish. The slow cooking process allows the flavors to meld and deepen, resulting in a truly unforgettable taste experience. The chicken becomes incredibly tender and juicy, practically melting in your mouth, while the Marsala wine infuses every bite with its signature sweetness and nutty undertones. The mushrooms, softened and saturated with the flavorful sauce, add a delightful earthy element that perfectly complements the richness of the chicken and wine.

And let’s not forget the versatility! While I personally love serving this Chicken Marsala Crock Pot over a bed of creamy mashed potatoes to soak up all that delicious sauce, the possibilities are endless. For a lighter option, try serving it with steamed rice or quinoa. You could also toss it with your favorite pasta, like fettuccine or linguine, for a hearty and satisfying meal. And if you’re feeling adventurous, why not try serving it over polenta for a rustic Italian-inspired dish?

Looking for variations? Feel free to experiment with different types of mushrooms. Cremini, shiitake, or even a mix of wild mushrooms would all work beautifully. You can also adjust the amount of Marsala wine to your liking, depending on how pronounced you want the wine flavor to be. For a richer sauce, try adding a splash of heavy cream or crème fraîche towards the end of the cooking time. And if you’re a fan of garlic, don’t hesitate to add an extra clove or two for an extra boost of flavor.

This recipe is also incredibly adaptable to different dietary needs. To make it gluten-free, simply use a gluten-free flour blend for dredging the chicken and ensure that your chicken broth is also gluten-free. For a dairy-free version, omit the butter and use olive oil instead.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect weeknight meal for busy families, a crowd-pleasing dish for dinner parties, and a comforting indulgence for those cozy nights in.

So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get ready to experience the magic of Chicken Marsala Crock Pot. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Once you’ve tried the recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. I’m always eager to learn from my readers and share in your culinary adventures. Happy cooking!