Crockpot Chicken Marsala – This slow-cooked version of the classic Italian-American dish features rich, savory flavors of Marsala wine, tender chicken, and mushrooms. Perfect for weeknight dinners or a special weekend meal.
What Is Chicken Marsala?
Chicken Marsala is a traditional dish that features pan-fried chicken cutlets smothered in a rich, creamy sauce made with Marsala wine, mushrooms, and sometimes a touch of heavy cream. By adapting this dish for the slow cooker, we retain all its luscious flavors while simplifying the process.
Why Make Chicken Marsala in a Crockpot?
- Effortless Cooking: No standing over a hot stove; let the Crockpot do the work.
- Enhanced Flavors: Slow cooking deepens the flavors of the wine, mushrooms, and herbs.
- Perfectly Tender Chicken: The slow cooking process ensures the chicken is juicy and flavorful.
Tips and Tricks for Crockpot Chicken Marsala
- Choose Quality Marsala Wine: Opt for a dry or semi-sweet Marsala wine, as cooking wine can lack depth of flavor.
- Brown the Chicken First: While optional, searing the chicken before adding it to the Crockpot enhances the flavor.
- Layer Wisely: Place mushrooms on the bottom of the Crockpot to absorb maximum flavor, followed by the chicken.
- Thicken the Sauce: For a creamier sauce, whisk cornstarch into the broth near the end of cooking.
Variations to Try
- Creamy Marsala: Stir in ½ cup of heavy cream or crème fraîche during the last 30 minutes of cooking for an extra rich sauce.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
- Vegetarian Version: Swap chicken for portobello mushrooms and use vegetable broth.
- Herb Boost: Add thyme, rosemary, or Italian seasoning for a fresh herbal note.
How to Serve Crockpot Chicken Marsala
- Classic Pairings: Serve over creamy mashed potatoes, buttery egg noodles, or steamed white rice.
- Light Sides: A crisp side salad or roasted vegetables like asparagus or green beans add a fresh contrast.
- Bread Lover’s Dream: Pair with warm crusty bread to soak up every drop of the delicious sauce.
How to Store and Reheat
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth or cream to maintain the sauce’s texture.
Recipe FAQs
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and add extra flavor to the dish.
2. What can I substitute for Marsala wine?
If Marsala wine isn’t available, try using dry sherry, Madeira wine, or a combination of chicken broth and a splash of balsamic vinegar.
3. Can I add vegetables to the recipe?
Yes! Carrots, onions, or spinach can be added for a heartier meal.
4. Is it okay to skip browning the chicken?
While you can skip this step, browning adds a caramelized depth of flavor that enhances the dish.
5. How long should I cook it in the Crockpot?
Cook on low for 5-6 hours or high for 3-4 hours. Ensure the chicken reaches an internal temperature of 165°F.
Crockpot Chicken Marsala
Crockpot Chicken Marsala - This slow-cooked version of the classic Italian-American dish features rich, savory flavors of Marsala wine, tender chicken, and mushrooms. Perfect for weeknight dinners or a special weekend meal.
Ingredients
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 lb chicken, halved into cutlets
- ½ cup chicken stock
- ½ cup Marsala wine (tip: learn more about cooking with Marsala wine)
- 2 cloves garlic, minced
- 8 oz sliced mushrooms (baby portobellos work wonderfully)
- 2 tbsp cornstarch
- 2 tbsp heavy cream
- 8 oz fettuccine, cooked per package instructions
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then brown both sides. While optional, this adds a fantastic layer of flavor.
- In your Crockpot, combine chicken stock, Marsala wine, and garlic.
- Place the chicken into the slow cooker, then top with sliced mushrooms. Cook on low for 2-3 hours, or until the chicken reaches 165°F.
- Remove the cooked chicken and tent with foil. Whisk together 2 tbsp of warm water and cornstarch, then stir it into the slow cooker liquid. Turn the heat to high and let it cook uncovered for 5 minutes.
- Stir in heavy cream (if using) and season the sauce with additional salt and pepper to taste. Return the chicken to the slow cooker and spoon the luscious sauce over it.
- Serve this dreamy Chicken Marsala over a bed of fettuccine. Grab a fork, dig in, and savor every bite!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 517Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 153mgSodium 434mgCarbohydrates 32gFiber 2gSugar 3gProtein 40g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Crockpot Chicken Marsala is a delightful fusion of simplicity and sophistication. Whether you’re hosting a dinner party or preparing a cozy family meal, this dish delivers restaurant-quality flavors with minimal effort. Experiment with variations, pairings, and sides to make it uniquely yours.
Try these other chicken recipes: