Crockpot Chicken Marsala

Introduction

Chicken Marsala is a timeless Italian-American dish that combines tender chicken with a rich, savory sauce made from Marsala wine, mushrooms, and aromatics. Traditionally, this dish is prepared on the stovetop, but making it in the crockpot transforms it into a hands-off, melt-in-your-mouth meal that’s full of flavor and easy to prepare.

In this Crockpot version, the chicken cooks slowly in Marsala wine, broth, garlic, and herbs, becoming juicy and tender. The mushrooms absorb the sauce beautifully, creating a deep, earthy flavor. Finally, the sauce is thickened with cream or a roux for a luxurious finish.

Why I Love This Recipe

I love this recipe because it gives me the authentic flavors of a restaurant-quality dish with minimal effort. Instead of babysitting a skillet, I can set everything in the crockpot and let it slowly develop into something magical.

The combination of savory mushrooms, sweet Marsala wine, and creamy sauce is irresistible. Plus, it pairs beautifully with pasta, mashed potatoes, or even rice, making it versatile for any occasion.

Why It’s a Must-Try Dish

• Hands-off cooking: The crockpot does the work for you.
• Rich & comforting flavors: Wine, mushrooms, and cream make a perfect trio.
• Elegant yet simple: Perfect for weeknight dinners or entertaining guests.
• Nutritious: High in protein, with room for lighter substitutions if desired.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 4–5 hours on HIGH or 6–7 hours on LOW
• Total Time: ~6 hours 15 minutes
• Servings: 6
• Course: Main Course
• Cuisine: Italian-American
• Calories: ~400–420 calories per serving (without sides)

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)

For the Sauce:

• 1 cup Marsala wine (dry, not sweet)
• 1 cup low-sodium chicken broth
• 8 oz cremini or button mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 1 teaspoon Italian seasoning
• 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
• ½ cup heavy cream (or half-and-half for lighter option)
• Fresh parsley, chopped (for garnish)

Step-by-Step Preparation Method

1. Prepare chicken:
   • Season chicken with salt, pepper, and paprika.
   • (Optional) Quickly sear chicken in olive oil in a skillet for 2–3 minutes per side until golden. This adds depth of flavor but is not required.
2. Assemble crockpot:
   • Place chicken at the bottom of the crockpot.
   • Add mushrooms, onion, and garlic.
   • Pour in Marsala wine and chicken broth. Sprinkle in thyme and Italian seasoning.
3. Cook:
   • Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours until chicken is tender.
4. Thicken the sauce:
   • About 30 minutes before serving, remove chicken and set aside.
   • Whisk cornstarch with water, then stir it into the sauce. Add cream and whisk until combined.
   • Return chicken to the crockpot and cook for another 20–30 minutes until sauce thickens.
5. Finish and garnish:
   • Taste and adjust seasoning if needed.
   • Garnish with freshly chopped parsley.

How to Serve

• Over buttered egg noodles for a classic touch.
• With mashed potatoes or creamy polenta.
• Paired with steamed asparagus, broccoli, or green beans for freshness.
• Alongside crusty bread to soak up the sauce.

Recipe Tips

• Use dry Marsala wine, not sweet, for authentic flavor.
• Searing chicken before slow cooking deepens flavor.
• Add cream at the end to avoid curdling.
• For extra richness, stir in a tablespoon of butter before serving.
• If sauce is too thin, simmer uncovered on stovetop for 5 minutes after cooking.

Variations

1. Cream-Free Marsala: Skip cream for a lighter, broth-based sauce.
2. Mushroom Lovers’ Version: Use a mix of mushrooms (shiitake, cremini, portobello).
3. Gluten-Free: Use cornstarch slurry only, no flour-based thickeners.
4. Chicken Marsala with Prosciutto: Add prosciutto slices for a salty, savory twist.
5. Turkey Marsala: Substitute chicken with turkey cutlets.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze chicken and sauce (without cream) for up to 2 months. Add cream after reheating for best texture.
• Reheating: Warm gently in a saucepan or in the crockpot on low. Avoid microwaving too long to prevent cream from separating.

Special Equipment Needed

• 6-quart crockpot or slow cooker
• Whisk (for thickening sauce)
• Optional skillet (for searing chicken)

Frequently Asked Questions (FAQ)

Q1: Can I use sweet Marsala wine?
Sweet Marsala will make the dish too sugary. Stick to dry Marsala wine.

Q2: What if I don’t have Marsala wine?
You can substitute with dry sherry or a mix of white wine + brandy.

Q3: Can I cook this on the stovetop instead?
Yes—cook chicken in a skillet, simmer sauce with wine and broth, then finish with cream.

Q4: Can I make this dairy-free?
Yes—use coconut milk instead of cream for a different flavor.

Q5: Do I need to sear the chicken first?
It’s optional, but searing adds flavor and texture.

Conclusion

Crockpot Chicken Marsala is an elegant yet approachable dish that turns simple ingredients into a restaurant-quality comfort meal. With tender chicken, earthy mushrooms, and a luscious Marsala wine sauce, it’s both comforting and refined.

This recipe proves that you don’t need hours at the stove to create a beautiful dish—your slow cooker brings all the flavors together while you go about your day. Whether served over pasta, potatoes, or veggies, Crockpot Chicken Marsala is a must-try recipe that’s sure to impress.