Categories: FOOD

Easy Crockpot Chicken Marsala Recipe


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

This crockpot chicken marsala brings restaurant-style flavor straight to your slow cooker. Tender chicken, mushrooms, and a rich, savory sauce come together for an effortless dinner you’ll want on repeat.

Everything to Love About This Cozy Classic

  • All the comfort, none of the hassle: Enjoy everything you love about chicken marsala without extra steps or time in the kitchen.
  • Hands-off cooking at its best: Let the slow cooker do the work while the chicken turns tender and the sauce becomes rich and savory.
  • Endless serving options: Spoon it over pasta, mashed potatoes, or rice, and add a simple side like air fryer green beans, asparagus, or a crisp salad to round out the meal.

Crockpot Chicken Marsala Ingredients

  • Chicken: Aim for 1-inch thickness for even cooking. If thick, slice in half lengthwise or gently pound thinner.
  • Searing chicken: You can skip this step, but it adds a lot of flavor and gives the chicken a better color.
  • Creamy: If you want a creamy sauce, add a splash of cream at the end.
  • Mushrooms: Use cremini or baby bella mushrooms for the best flavor.

How to Make Crockpot Chicken Marsala

This crock pot chicken marsala recipe is hands-off cooking at its best! A quick sear and the slow cooker takes over, turning the chicken tender and the sauce rich. Pair with your favorite sides for an easy weeknight winner!

  1. Sear: Heat olive oil in a large skillet over medium-high heat, then season the chicken with salt and pepper. Add chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
  2. Combine and Cook: To the crockpot, add diced shallot, minced garlic, Marsala wine, chicken broth, and sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. When the chicken’s internal temperature reaches 165°F, transfer it to a plate and cover to keep warm.
  3. Cornstarch Slurry and Cook: In a small bowl, whisk the cold water and cornstarch to make a slurry, then pour it into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened.
  4. Serve: Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve crockpot chicken marsala over pasta or potatoes, then garnish with fresh parsley.

Alyssa’s Pro Tip

Cooking Wine: Use dry Marsala or Marsala cooking wine, not sweet Marsala. If you can’t find it, swap in Madeira, dry sherry, or dry white wine with a splash of brandy. For a nonalcoholic option, use white grape juice with a splash of sherry vinegar.

Pin this now to find it later

Pin It

Prevent your screen from going dark

  • Heat 2 tablespoons 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 the chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.

  • To the crockpot, add 1 medium finely diced shallot, 3 teaspoons minced garlic, 1 cup Marsala wine, 1 cup chicken broth, and 8 ounces sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The internal temperature of the chicken should reach 165 degrees. Remove the chicken to a plate and cover to keep warm.

  • In a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons cornstarch to make a slurry.

  • Pour the slurry into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened. Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve over pasta or potatoes and top with fresh parsley as a garnish.

Storage & Reheating Instructions
  • Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet over low heat until heated through.
  • Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Calories: 326kcalCarbohydrates: 16gProtein: 27gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 941mgPotassium: 698mgFiber: 1gSugar: 7gVitamin A: 37IUVitamin C: 4mgCalcium: 23mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Slow Cooker Chicken Recipes





Source link

Mainedigitalnews.com

Leave a Comment
Share
Published by
Mainedigitalnews.com
4 months ago

Recent Posts

Leading from the Inside Out: Identity, Framework, and the Future of Antiracist Theatre

By Nicole Brewer. The Consortium of Asian American Theaters & Artists (CAATA) welcomes Nicole Brewer,…

2 days ago

The Brett Howden trade was not a mistake

Brett Howden is having the postseason of a lifetime. Yes, you read that correctly. No,…

2 days ago

ETH Futures Bearish, But Staking, Corporate Demand Show Strength

Key takeaways:While bearish ETH futures trends and spot ETF outflows signal weak institutional appetite, staking…

2 days ago

Why David Hockney’s 1967 masterpiece is newly poignant after his death

Though A Bigger Splash appears, on its surface, to be a meticulously observed moment in…

2 days ago

Why is America less of a 24/7 society?

It’s deeply odd to me that America is a far less 24/7 hour society today…

2 days ago

100+ Best Classroom Quotes To Inspire Students (Free Posters!)

We love using inspirational quotes to motivate and encourage students. The power of words just…

2 days ago