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Easy Crockpot Chicken Marsala Recipe

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★★★★★

4.5 from 57 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/easy-crockpot-chicken-marsala-recipe/