Imagine walking into your kitchen after a long day, greeted by the savory aroma of Chicken Marsala simmering away in your crockpot.
With just a handful of ingredients and minimal prep, you’ve crafted a dish that’s both elegant and comforting.
Picture tender chicken breasts infused with the rich flavors of Marsala wine and mushrooms, ready to be served over creamy mashed potatoes or pasta.
Curious about the secrets to mastering this dish?
Kitchen Tools Required
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 Measuring cup
- 1 Mixing spoon
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup sliced mushrooms
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
- Fresh parsley for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Marsala in a crockpot, follow this timeline:
- Reading Recipe and Gathering Ingredients (10 minutes)
- Read through the entire recipe to understand the process.
- Gather all the necessary ingredients and equipment: crockpot, cutting board, knife, measuring cup, and mixing spoon.
- Preparation (15 minutes)
- Chop the onion and mince the garlic.
- Slice the mushrooms if not already sliced.
- Measure out the Marsala wine, chicken broth, olive oil, and spices (oregano, thyme, salt, and pepper).
- Assembling Ingredients in Crockpot (5 minutes)
- Place the chicken breasts at the bottom of the crockpot.
- Add Marsala wine, chicken broth, sliced mushrooms, chopped onion, minced garlic, oregano, thyme, olive oil, salt, and pepper.
- Cooking Time (4 hours)
- Set the crockpot to cook on low for 4 hours.
- Avoid opening the crockpot lid during this time to maintain consistent temperature.
- Slurry Preparation and Sauce Thickening (10 minutes)
- In the last 10 minutes of cooking, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry.
- Add the slurry to the crockpot and stir well.
- Allow the sauce to thicken by cooking uncovered for an additional 5 minutes.
- Resting Time and Garnishing (5 minutes)
- Turn off the crockpot and let the dish rest for 5 minutes.
- Garnish with fresh parsley before serving.
For best results, serve the Chicken Marsala over pasta or mashed potatoes to complete the meal.
Recipe Instructions
Place the chicken breasts at the bottom of the crockpot.
Add Marsala wine, chicken broth, sliced mushrooms, chopped onion, minced garlic, oregano, thyme, olive oil, salt, and pepper to the crockpot.
Cover and cook on low for 4 hours.
Mix cornstarch and water together in a small bowl to create a slurry.
Add the cornstarch slurry to the crockpot and stir well.
Let the sauce thicken by cooking uncovered for an additional 5 minutes.
Turn off the crockpot and let the dish rest for 5 minutes.
Garnish with fresh parsley before serving.
Serving Tips
- Serve over a bed of creamy mashed potatoes for a comforting and hearty meal.
- Pair with al dente pasta to soak up the rich Marsala sauce for an Italian-inspired dinner.
- Accompany with steamed green beans or asparagus for a balanced and colorful plate.
- Offer alongside a mixed green salad with a light vinaigrette to add a fresh and tangy contrast.
- Complement with crusty bread to enjoy every bit of the flavorful sauce.
Storage
Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Freezing
To freeze Chicken Marsala, allow it to cool completely.
Transfer to an airtight container, leaving space for expansion.
Label with the date and freeze for up to three months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Chicken Marsala, gently warm it in a saucepan over low heat.
Stir occasionally.
Alternatively, use a microwave.
Cover the dish to retain moisture, and heat in short intervals.
Final Thoughts
Enjoying a delicious Italian meal doesn’t have to be time-consuming.
With this Chicken Marsala Crockpot recipe, you can have a flavorful dinner with minimal effort.
The crockpot does all the work, infusing the chicken with rich Marsala wine and aromatic herbs.
One of the best parts of this recipe is its versatility.
You can serve the Chicken Marsala over pasta, mashed potatoes, or even rice, making it adaptable to your preferences.
The cornstarch slurry guarantees that the sauce is perfectly thickened, giving the dish a luxurious finish.
Remember, patience is key.
Resist the urge to open the crockpot during cooking to maintain a consistent temperature.
In just a few hours, you’ll have a delightful meal that’s sure to please family and friends alike.
Don’t forget to garnish with fresh parsley for an added touch of freshness. This simple yet elegant dish is perfect for any occasion. Enjoy!
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Chicken Breasts?
Yes, you can use chicken thighs instead of breasts. Thighs add more flavor. Swap them in and cook as instructed. I’ve done this, and the results were delicious! Just guarantee they’re cooked through for the best taste.
Is There a Non-Alcoholic Substitute for Marsala Wine?
You can replace Marsala wine with a mix of grape juice and balsamic vinegar. I’ve tried it, and it’s great! Use three-quarters cup grape juice and a quarter cup balsamic vinegar. It keeps the flavors delightful.
How Can I Make This Dish Spicier?
To spice it up, add red pepper flakes or cayenne pepper while cooking. I once tried adding fresh jalapeños, and it gave a delightful kick. Just chop them finely and mix with the other ingredients. Enjoy!
Can I Add Vegetables to the Crockpot?
Absolutely, you can add vegetables! Try tossing in sliced bell peppers or zucchini. I once added carrots and they soaked up the flavor beautifully. Just layer them over the chicken before cooking. You’ll love the added texture!
What Wine Pairs Well With Chicken Marsala?
You should try pairing Chicken Marsala with a medium-bodied red like Pinot Noir or a white like Chardonnay. Personally, I love how Chardonnay’s buttery notes complement the dish. Pour a glass, and enjoy your meal!
Chicken Marsala Crockpot
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Mixing spoon
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup sliced mushrooms
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
- Fresh parsley for garnish
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add Marsala wine, chicken broth, sliced mushrooms, chopped onion, minced garlic, oregano, thyme, olive oil, salt, and pepper to the crockpot.
- Cover and cook on low for 4 hours.
- Mix cornstarch and water together in a small bowl to create a slurry.
- Add the cornstarch slurry to the crockpot and stir well.
- Let the sauce thicken by cooking uncovered for an additional 5 minutes.
- Turn off the crockpot and let the dish rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
