Crockpot Chicken Marsala Recipe

Okay, its truth time.  When I think of crockpot food, beautiful is NOT the first word that comes to mind.  Sure, they're tasty and super convenient, but pretty? Nah sis.  However, this Crockpot Chicken Marsala Recipe definitely changed my mind.  

Literally one of the most flavorful dishes I have ever made in my slow cooker and it's beautiful to boot!  I know you're going to love this classic chicken dish so...

Let's Get Started!

For this Crockpot Chicken Marsala Recipe you're going to need a few simple ingredients:

• Boneless Skinless Chicken Breasts, 3-6
• Salt and Pepper, to taste
• Extra Virgin Olive Oil
• 1/2 c Marsala Wine
• 1 Tbsp Garlic, minced
• 1 8oz Package of Mushrooms, sliced
• 1/2 c Chicken Broth
• 3 Tbsp All Purpose Flour
• 1/2 c Water
• 1/2c Heavy Cream

To begin you will need to trim the chicken of any "unsavory bits" and season with salt and pepper on both sides.

Now place a pan over HIGH heat and add a little oil.
Allow the pan the get hot.

Place the chicken in the pan and allow it to brown on both sides for 3-4 minutes.

You're not cooking the chicken all the way through, you are just creating a flavorful crust on the outside.

Place the browned chicken in the bottom of the slow cooker.

I know what your first question is.  Do I have to brown my chicken?  The answer is no, but I HIGHLY encourage it.  It truly adds a lot of flavor to the recipe.  If it's too time consuming you can totally do it the night before.

While your pan is still hot, TURN OFF THE HEAT, and add the Marsala wine.
Use your tongs to scrape all the brown bits from the bottom of your pan, because that my friends, is flavor!

Here comes the second question I know I'm going to get.  Do I have to use the Marsala wine?  Well, yes.  If you don't use Marsala wine then it's not Marsala Chicken.

HOWEVER, a friend of mine, Midge (Hi Midge) gave me an alternative.  I haven't tried this, but it makes sense that it would work.  If you try it let me know in the comments how it worked for you.

• 1/4 c Apple Cider Vinegar or Sherry
• 1/4c Chicken Stock

Pour the Marsala into the crockpot.

Now add the garlic and mushrooms to the slow cooker.

And finally, add the chicken broth.

You may look at this and thing "That is not a lot of water."  One thing to remember is that like us, mushrooms are 90% water and will release A LOT of liquid while cooking.

Place the lid on your crockpot and set on LOW for 5 hours.

At the 4 to 4.5 hour mark it will look like this.

It's fully cooked, but we have a couple more steps to finish things off.

PS-See all the cooking liquid in there?  Told ya!

Remove the chicken from the slow cooker and sit to the side.

In a small dish combine the flour and water.
Mix together with a fork until is creates a thick, gravy-like consistency.
This is called a slurry and is used to thicken sauces.

Pour the flour slurry in the crockpot and stir into the cooking liquid.

Now add the heavy cream.

Stir it all together and it will look like this.
Taste for seasoning and add any salt and pepper that you think it needs.
I added a little of both.  ;)

Return the chicken to the crockpot.

Place the lid back on the slow cooker for 1 Hour.

This will allow the sauce to thicken getting nice and silky.

Also, it smells PHENOMENAL!

Now your Crockpot Marsala Chicken Recipe is ready to eat!

Simply plate it up, spoon over the sauce, and enjoy!  I like to serve this Crockpot Chicken Marsala Recipe with mashed potatoes, but it's also great with rice or noodles.  However you choose to serve it, one thing is for certain you are going to LOVE it!  So get in the kitchen and give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Crocktober,
~The Kitchen Wife~

Crockpot Chicken Marsala Recipe:
*Prep Time: 15 min *Cook Time: 5 Hours *Servings: 3-6

PRINTABLE RECIPE

Ingredients:

• Boneless Skinless Chicken Breasts, 3-6
• Salt and Pepper, to taste
• Extra Virgin Olive Oil
• 1/2 c Marsala Wine
• 1 Tbsp Garlic, minced
• 1 8oz Package of Mushrooms, sliced
• 1/2 c Chicken Broth
• 3 Tbsp All Purpose Flour
• 1/2 c Water
• 1/2c Heavy Cream

Directions:

1. Trim the chicken of any "unsavory bits" and season with salt and pepper on both sides.
2. Place a pan over HIGH heat and add a little oil.  When the pan is HOT brown the chicken on both sides for 3-4 minutes. 
3. Place the browned chicken in the slow cooker.  
4. Turn off the heat of the hot pan and add the Marsala wine.  Scrape the brown bits off the bottom of the pan with spoon and pour liquid over the chicken in the crockpot. 
5. Add the garlic, mushrooms, and chicken broth to the slow cooker. 
6. Place the lid on the crockpot and set to LOW for 5 hours. 
7. When there is one hour left of cooking time remove the chicken from the slow cooker. 
8. In a small dish mix together the flour and water to create a slurry.  Pour the slurry into the crockpot and stir.  
9. Add the heavy Cream to the slow cooker and stir. 
10. Taste for seasoning and make any adjustments it needs.  
11. Place the lid on the crockpot and cook for 1 Hour.  
12. Serve and Enjoy!