Description
This Crockpot Chicken Marsala is a savory and easy-to-make Italian-American classic where tender chicken cutlets are slow-cooked in a flavorful Marsala wine sauce with garlic and mushrooms. The slow cooker method makes for a convenient and fuss-free dinner, delivering juicy chicken and a rich, thickened sauce perfect over cooked fettuccine.
Ingredients
Scale
Chicken
- 1 pound chicken breasts
Sauce
- 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
To Serve
- Cooked fettuccine (quantity as desired)
Instructions
- Prepare the Chicken: Using a very sharp knife, butterfly each chicken breast open lengthwise and then cut each into two thin cutlets, making two pieces per breast for even cooking and better sauce absorption.
- Mix Sauce Base: In the slow cooker, combine the Marsala wine, minced garlic, kosher salt, and black pepper, stirring to blend the flavors together.
- Add Chicken and Mushrooms: Place the chicken cutlets into the slow cooker, then top them evenly with the sliced mushrooms. Cover and cook on high for 1 1/2 hours or on low for 3 hours until the chicken reaches an internal temperature of 165°F.
- Thicken the Sauce: Remove the chicken to a plate. Take 1/4 cup of the cooking liquid from the slow cooker and whisk in the cornstarch until smooth. Whisk this mixture back into the slow cooker, stirring well. Return the chicken on top, cover, and cook on high for an additional 15 to 25 minutes, stirring once or twice, until the sauce thickens to the desired consistency.
- Serve: Plate the chicken and spoon the thickened Marsala sauce over it. Serve alongside cooked fettuccine pasta and enjoy your hearty, flavorful meal.
Notes
- Use an instant-read thermometer to confirm the chicken reaches 165°F for safe consumption.
- The Marsala wine adds a rich, slightly sweet flavor to the sauce; make sure to use a dry Marsala for best results.
- Be careful not to over-thicken the sauce; it should be silky and coat the chicken nicely.
- Fettuccine or other wide pasta works great to catch the sauce, but rice or mashed potatoes are also good alternatives.
- For a gluten-free version, substitute cornstarch with a gluten-free thickener and serve with gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: Crockpot Chicken Marsala, Slow Cooker Chicken Marsala, Easy Chicken Marsala, Chicken Marsala Recipe
