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Crockpot Chicken Marsala Recipe

Crockpot Chicken Marsala

Steven
This Crockpot Chicken Marsala delivers restaurant-quality flavor with minimal hands-on effort. Dry Marsala wine, earthy cremini mushrooms, and slow-cooked chicken come together in a velvety sauce that tastes like it simmered all day.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 385 kcal

Equipment

  • 6-quart slow cooker
  • Large Cast Iron Skillet - or heavy-bottomed saute pan
  • Instant-read meat thermometer
  • Shallow dish - or plate, for dredging
  • Tongs
  • Wooden spoon - or silicone spatula
  • Measuring cups and spoons
  • Cutting board
  • Sharp chef's knife
  • Small bowl - for mixing cornstarch slurry
  • Whisk

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts - about 3 medium breasts, or 900g
  • 1/2 cup all-purpose flour - about 65g, for dredging
  • 1 tsp garlic powder - about 5g
  • 1 tsp onion powder - about 5g
  • 1 tsp salt - about 5g, plus more to taste
  • 1/2 tsp black pepper - about 2g, plus more to taste
  • 2 tbsp olive oil - about 30ml, for searing
  • 1 tbsp unsalted butter - about 15g
  • 3 cloves garlic - minced
  • 1 medium shallot - finely diced
  • 8 oz cremini mushrooms - about 225g, thinly sliced
  • 1 cup dry Marsala wine - about 240ml
  • 1/2 cup chicken broth - about 120ml
  • 1/2 cup heavy cream - about 120ml
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tbsp water - about 30ml
  • 1 tbsp cornstarch - about 8g
  • fresh flat-leaf parsley - chopped, for garnish

For Serving (Optional)

  • egg noodles - for serving
  • mashed potatoes - for serving
  • creamy polenta - for serving
  • roasted broccoli - or steamed green beans, for serving
  • cheesy garlic bread - for serving
  • arugula salad - dressed with lemon and olive oil, for serving

Instructions
 

  • Pat chicken breasts completely dry with paper towels. Slice thick breasts in half lengthwise if more than 1 inch thick. Season both sides generously with salt and pepper.
  • In a shallow dish, whisk together flour, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp pepper. Coat each piece of chicken evenly in the flour mixture, shaking off excess.
  • Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear chicken in a single layer for 3-4 minutes per side until deep golden brown. Transfer to the slow cooker.
  • Reduce heat to medium and melt butter in the same skillet. Add shallot and cook 2-3 minutes until softened. Add garlic and cook 30-60 seconds until fragrant.
  • Add sliced mushrooms in a single layer and cook 4-5 minutes, stirring occasionally, until they release their liquid and brown.
  • Pour Marsala wine into the skillet and deglaze, scraping up all browned bits from the bottom. Simmer for 2-3 minutes to let the alcohol cook off slightly.
  • Pour the mushroom-wine mixture over the chicken in the slow cooker. Add chicken broth, thyme sprigs, and bay leaf. Gently stir to combine.
  • Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken reaches 165°F (74°C) internally and is tender.
  • Remove chicken to a plate. Discard thyme sprigs and bay leaf. In a small bowl, whisk water and cornstarch until smooth. Stir slurry into the slow cooker liquid.
  • Pour in heavy cream and stir to combine. Cook on HIGH for 10-15 minutes until the sauce thickens to a velvety consistency.
  • Return chicken to the slow cooker, nestling it into the sauce. Warm for 5 minutes. Taste and adjust seasoning. Serve over egg noodles, mashed potatoes, or polenta, garnished with fresh parsley.

Notes

  • Marsala wine: Always use dry Marsala for savory cooking. Sweet Marsala is meant for desserts and will make the sauce cloying.
  • Searing is essential: Don't skip browning the chicken. The Maillard reaction creates deep flavor that slow cooking alone can't replicate.
  • Pat chicken dry: Moisture prevents browning. Dry the chicken thoroughly with paper towels before dredging for the best crust.
  • Cook mushrooms properly: Wait until the mushrooms' liquid has fully evaporated and they start to brown before deglazing for concentrated flavor.
  • Cream goes last: Add heavy cream at the very end of cooking to prevent curdling or breaking during the long slow cook.
  • Use a thermometer: Slow cookers vary in temperature. Check chicken reaches 165°F (74°C) internally rather than relying solely on time.
  • Make it ahead: This dish tastes even better the next day. Store leftovers refrigerated for up to 4 days and reheat gently on the stovetop.
  • Thin sauce fix: If the sauce is too thin after adding the slurry, mix another 1 tbsp cornstarch with 1 tbsp water and cook on HIGH for 10 more minutes.
  • Chicken thighs: Swap breasts for boneless, skinless thighs for even juicier, more forgiving results in the slow cooker.
  • Freezing: Freeze cooled chicken and sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
Keyword creamy chicken marsala, crockpot marsala, easy chicken dinner, italian american, slow cooker chicken marsala