Name: Crockpot Chicken Marsala Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Italian-American
Ingredients: 1 pound chicken breasts; 1 cup Marsala wine; 2 cloves garlic, minced; 1/2 teaspoon kosher salt; Dash of ground black pepper; 8 ounces sliced mushrooms; 1/4 cup corn starch; Cooked fettuccine (quantity as desired)

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Introduction

Crockpot Chicken Marsala is a comforting and flavorful dish that brings the classic Italian flavors to your slow cooker. Tender chicken cutlets simmered in a rich Marsala wine sauce with mushrooms make for an easy and impressive meal.

The image shows a dish with three main layers on a white plate with a blue interior. The bottom layer is light yellow fettuccine pasta, arranged in loose coils covering the plate base. On top of the pasta, there is a thick layer of brown creamy sauce with visible chunks of sautéed dark brown mushrooms evenly spread throughout. The top layer consists of a single cooked chicken breast, light tan in color, fully covered with the glossy mushroom sauce and garnished with small pieces of fresh green parsley scattered over the chicken and sauce. The plate rests on a white marbled surface with a metal fork beside it, and part of a croissant is visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken
1 cup Marsala wine
2 cloves garlic, minced
1/2 teaspoon kosher salt
Dash of ground black pepper
8 ounces sliced mushrooms
1/4 cup corn starch
Cooked fettuccine (for serving)

Instructions

Step 1: Using a very sharp knife, cut the chicken lengthwise into cutlets. First butterfly the chicken open, then continue cutting until you have two pieces from each chicken breast.
Step 2: In the slow cooker, combine the Marsala wine, minced garlic, kosher salt, and black pepper.
Step 3: Add the chicken cutlets to the slow cooker and top with the sliced mushrooms. Cook on high for 1 1/2 hours or on low for 3 hours, until the chicken reaches an internal temperature of 165°F.
Step 4: Remove the chicken from the slow cooker and set aside. Measure out 1/4 cup of the cooking liquid and whisk in the corn starch until smooth. Pour this mixture back into the slow cooker and stir well. Return the chicken to the slow cooker, cover, and cook on high for 15 to 25 minutes until the sauce thickens, stirring once or twice during cooking.
Step 5: Serve the chicken and sauce over cooked fettuccine and enjoy.

Tips & Variations

Use an instant-read thermometer to ensure the chicken is fully cooked without overcooking.
If you prefer a thicker sauce, let it cook a bit longer with the lid off after adding the cornstarch slurry.
Substitute cremini mushrooms for a deeper, earthier flavor.
For a dairy-free option, serve over your favorite gluten-free noodles or rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving for best texture.

How to Serve

A white plate holds a bed of thick, yellowish pasta noodles with a slightly glossy texture. On top lies a large piece of cooked chicken breast covered in smooth, light brown mushroom sauce that also surrounds some dark brown mushroom slices scattered over the chicken and pasta. Small bits of chopped green parsley are sprinkled evenly over the top for a fresh touch. The plate is set on a white marbled surface next to a silver fork resting on a blue and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and will result in a more tender and flavorful dish.

Is Marsala wine necessary for this recipe?

Marsala wine provides the distinctive flavor of this dish, but if unavailable, you can substitute with dry sherry or a combination of white grape juice and a splash of vinegar, though the taste will be slightly different.