I use boneless chicken breast for this crockpot chicken Marsala dish. To get the most out of the delectable sauce, serve this nutritious, tasty dish over rice or potatoes. It goes well with rice and sautéed spinach, in my opinion. You might be tempted to cut the recipe if you’re only cooking for two people, but resist the urge – you’ll be glad to have leftovers!
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 5 mins |
| Total Time: | 4 hrs 15 mins |
| Servings: | 12 |
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic cloves, minced
- ¼ cup all-purpose flour
- salt and ground black pepper to taste
- 3 pounds skinless, boneless chicken breast, cut into 2-inch cubes
- 12 ounces sliced white mushrooms
- 1 cup Marsala wine
- 2 tablespoons water (Optional)
- 1 tablespoon cornstarch (Optional)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Stir oil and garlic together in the bowl of a slow cooker.
- Mix flour, salt, and pepper together in a large resealable plastic bag. Add chicken to the bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken into the slow cooker, then add mushrooms.
- Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into the slow cooker over chicken and mushrooms.
- Cover and cook on Low until sauce thickens and chicken is no longer pink in the center and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- If the sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into the slow cooker. Cover and cook on High until thickened, about 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 1 g |
| Sodium | 230 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It was good.
This was pretty good. I doubled the mushrooms, added more marsala, and didn’t reduce the wine first. I also used cassava flour to make it gluten free. Makes a lot!
super good starting point! It needed salt like it was going out of style. I would add parmesan cheese (at least 2 cups) the next time I make it. Truth be told I’m from Wisconsin and love cheese. That being said it needs some kind of salt or seasoning
Will definitely make again, was excellent
Add the cornstarch and extra seasons
My company loved it. I used the brandy and white wine, and a cup of chicken broth, and baked it in the oven, because I didn’t have time to cook it in the crockpot. I also used much more garlic, and sautéed onions. It was quite good. Thanks for the tips to make it great.
Disappointed with this recipe. Used porcini mushrooms & added additional spices to the flour mixture as some suggested. It was still pretty blah. After thinking about all the things I could do to make this better, decided to just not use this recipe again.
We liked this very much. This is an easy dish to make. I followed the recipe exactly. The leftovers are just as good! We rated this a 4 because my family likes restaurant chicken better! Instead of being discouraged, this tells me this recipe is pretty darn good!
VERY disappointed in this recipe, as I was looking forward to making it for some time. If I could give less than one star I would. I read ALL the reviews and thank goodness I did, otherwise this dish would have been relegated to the trash. I followed the recommendations to add ALOT more seasoning, but nothing could overcome the complaints that others echoed about the chicken breast being extremely dry. Maybe this might be better if thighs were used, but I won’t be wasting time trying any time soon. As far as I am concerned this dish was a waste of four beautiful boneless skinless chicken breasts that could have been grilled or broiled…. and succulent. If I was served this dish in a restaurant I would have sent it back, and requested something else.
This recipe lacks flavor. It is bland. I love the idea of making an easy Marsala in a crock pot but the results were disappointing.
Followed a lot of the suggestions but the one thing I dreaded happened. The white breast meat was too dry.
I love chicken marsala and I love to cook in a slow cooker,so it was a hit!
This turned out very well and my husband and kids loved it! I chopped and sautéed 6 shallots in butter and browned the chicken before putting it in the crock pot. I boiled the Marsala in the pan with the dripping and served this over mashed potatoes. I will be making this again for sure. Thank you for the recipe!
This was a hit with my family and I will definitely be making it again. I changed a couple of things. I put the oil, garlic, and mushrooms into the bottom of the crock pot and mixed it around. I took a 3 lb package of chicken breast and sliced them into strips. I put the chicken strips into a freezer bag with 3 packets of McCormick Chicken Marsala seasoning mix and mixed it well, coating all the chicken. I laid the chicken strips on top of the mushrooms in the crock pot. Then I added the wine (which I boiled for 2 minutes prior) and 2 cans of beef broth. I cooked all of this on low for about 5 hours. I added the cornstarch and water at the end which made a wonderful gravy. I served this with mashed potatoes and sweet peas. Everyone went back for seconds, including my kids.
I usually read the great suggestions from others before deciding to make a recipe. Had I done so, I would added ingredients to enhance this recipe.
Really good with the gravy made it wonderful with biscuits I was surprised
Very good flavor. The only thing was that the chicken was a little dry. Not sure if it’s a fault of the recipe or perhaps my slow cooker. But, I really liked the recipe and it was easy to make.
The only reason I gave it 2 stars is for convince. I made this recipe without any adjustments and was very disappointed in it. This is a very tasteless and bland recipe. You really need to kick it up in the spice department. I won’t be making this again.
So delicious and easy! I added cauliflower with the chicken and slow cooked for 6 hours then added chickpeas in the last 30 minutes with the heavy cream . I served it over jasmine rice and Naan bread. This made it even more filling.
I loved it! There’s just 2 of us, but the leftovers are handy. I did use some suggestions by other reviewers, and I added garlic and basil. I believe next time I’d skip coating the chicken and just brown lightly as is, then add a little flour to the sauce at the end. I love white meat but my husband, not so much. He enjoyed this, but not like me! I will use it for company though.
Using the flour before hand, I believe, made for a weird looking sauce…. the flavor was good, but too powerful. Should blend marsala wine and a broth. I may make it again, without using the flour as I found in another recipe from another site. Also, my crockpot may have been too big for this small recipe.