Crockpot Chicken Marsala
This crockpot chicken marsala recipe offers a convenient twist on the classic Italian-American dish.Tender chicken breasts are slow-cooked in a rich sauce made with Marsala wine, mushrooms, and aromatic herbs.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour for dredging
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 8 oz mushrooms sliced (button or cremini)
- 3 cloves garlic minced
- 1 shallot finely chopped
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 sprigs fresh thyme
- 2 tablespoons butter
- 2 tablespoons fresh parsley chopped
- 2 tablespoons cornstarch for thickening
Instructions
- Season chicken breasts with salt, pepper, and a sprinkle of Italian herbs.
- In a skillet, quickly brown the chicken on both sides (about 2 minutes per side). This step is optional but adds great flavor!
- Transfer chicken to the crockpot.
- In the same skillet, sauté sliced mushrooms, minced garlic, and chopped shallots until softened.
- Add Marsala wine to the skillet, scraping up any browned bits. Let it simmer for 2 minutes.
- Pour the mushroom and wine mixture over the chicken in the crockpot.
- Add chicken broth and fresh thyme sprigs.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- 30 minutes before serving, mix flour (or cornstarch) with a bit of the sauce to create a slurry. Stir this back into the crockpot to thicken the sauce.
- Just before serving, stir in a pat of butter for extra richness and sprinkle with fresh parsley.