Easy Crockpot Chicken Marsala Recipe

Introduction

This Easy Crockpot Chicken Marsala is a comforting Italian-American classic transformed into a simple slow-cooker meal. Tender chicken breasts simmer in a savory mushroom and Marsala wine sauce, making it perfect for a hands-off dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
• 8 oz (225 g) cremini or button mushrooms, sliced
• 3/4 cup (180 ml) Marsala wine
• 1/2 cup (120 ml) chicken broth, low sodium
• 3 cloves garlic, minced (about 1 tbsp)
• 1 medium shallot, minced (about 2 tbsp)
• 2 tbsp (28 g) butter
• 1 tbsp (15 ml) olive oil
• 2 tbsp (16 g) all-purpose flour
• Salt and pepper to taste
• 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels. Lightly toss them in flour seasoned with a pinch of salt and pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Brown the chicken for 2-3 minutes per side until golden but not fully cooked. Remove and set aside.
3. Step 3: In the same skillet, add more olive oil if needed. Sauté sliced mushrooms and minced shallots over medium heat for about 5 minutes until mushrooms release moisture and start to brown.
4. Step 4: Add minced garlic in the last minute of cooking and cook until fragrant.
5. Step 5: Pour Marsala wine into the skillet to deglaze, scraping up browned bits. Simmer for about 2 minutes to reduce slightly.
6. Step 6: Transfer browned chicken breasts to the crockpot. Pour mushroom and Marsala mixture on top. Add chicken broth.
7. Step 7: Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until chicken is tender.
8. Step 8: Carefully remove chicken to a serving dish. Stir butter into the crockpot sauce for richness.
9. Step 9: Adjust seasoning with salt and pepper. Spoon sauce and mushrooms over chicken, sprinkle with fresh parsley, and serve.

Tips & Variations

• For deeper flavor, brown the mushrooms thoroughly before adding garlic and wine.
• Substitute cremini mushrooms with shiitake or portobello for a richer taste.
• Add a splash of heavy cream to the sauce at the end for a creamier texture.
• Serve over cooked pasta, mashed potatoes, or creamy polenta for a complete meal.

Storage

Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat to avoid drying out the chicken. You can also freeze the dish for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white wine instead of Marsala?

While Marsala wine gives this dish its distinctive flavor, a dry white wine can be used as a substitute, though the taste will be milder and less sweet.

Do I have to brown the chicken first?

Browning the chicken adds extra flavor and helps seal in juices, but you can skip this step if you’re short on time; the crockpot will still tenderize the chicken.

Easy Crockpot Chicken Marsala Recipe

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This Easy Crockpot Chicken Marsala recipe transforms the classic Italian-American dish into a convenient slow-cooker meal. Tender chicken breasts are lightly floured and browned before simmering in a flavorful sauce made with marsala wine, mushrooms, garlic, and shallots. The slow cooking method infuses the chicken with rich, savory flavors while keeping it juicy and tender. Finished with butter and fresh parsley, this comforting dish is perfect served over pasta, rice, or mashed potatoes.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 4 to 5 hours (low) or 2 to 3 hours (high)
• Total Time: 4 hours 15 minutes to 5 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
• 2 tbsp (16 g) all-purpose flour
• Salt and pepper to taste

Sauce and Mushrooms

• 8 oz (225 g) cremini or button mushrooms, sliced
• 3/4 cup (180 ml) marsala wine
• 1/2 cup (120 ml) chicken broth, low sodium
• 3 cloves garlic, minced (about 1 tbsp)
• 1 medium shallot, minced (about 2 tbsp)
• 1 tbsp (15 ml) olive oil
• 2 tbsp (28 g) butter
• 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Prepare Chicken: Pat the chicken breasts dry with paper towels. Toss the chicken lightly in the seasoned flour mixture using a pinch of salt and pepper, ensuring each piece is coated evenly.
2. Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Brown the floured chicken breasts for 2-3 minutes on each side until golden brown but not fully cooked. Remove from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add more olive oil if necessary. Sauté the sliced mushrooms and minced shallots over medium heat for about 5 minutes, until the mushrooms release moisture and begin to brown.
4. Add Garlic: Stir in the minced garlic during the last minute of cooking and cook until fragrant, being careful not to burn it.
5. Deglaze Pan: Pour the marsala wine into the skillet to deglaze, scraping up any browned bits stuck to the bottom. Allow the wine to simmer for about 2 minutes to reduce slightly and concentrate the flavors.
6. Transfer to Crockpot: Place the browned chicken breasts into the crockpot. Pour the mushroom and marsala wine mixture over the chicken. Add the chicken broth to the crockpot.
7. Slow Cook: Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and fully cooked through.
8. Finish Sauce: Carefully remove the chicken to a serving dish. Stir the butter into the crockpot sauce to add richness and a velvety texture.
9. Serve: Taste and adjust seasoning with salt and pepper as desired. Spoon the sauce and mushrooms over the chicken breasts, sprinkle with fresh parsley, and serve immediately.

Notes

• For best results, brown the chicken breasts before slow cooking to add depth of flavor.
• Use low sodium chicken broth to control the saltiness of the dish.
• This dish pairs wonderfully with pasta, mashed potatoes, or steamed vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To thicken the sauce further, you can remove the chicken and simmer the sauce on the stovetop until reduced to your liking.

Keywords: chicken marsala, crockpot chicken, slow cooker chicken, easy Italian dinner, marsala wine chicken, mushroom sauce chicken