Slow Cooker Chicken Marsala

Embrace the art of effortless gourmet cooking with this Crockpot Chicken Marsala recipe. Perfect for any home chef looking to recreate a beloved Italian-American classic, this dish combines tender chicken and a creamy Marsala wine sauce for a truly satisfying meal.

Cooking at home can sometimes feel daunting, especially when attempting to recreate restaurant-quality dishes. Today, we’re diving into a comforting and elegant Italian-American classic, Chicken Marsala.

Typically requiring a bit of culinary finesse, this dish is simplified using a crockpot, ensuring a delicious outcome with minimal effort.

Our recipe presents a creamy Marsala wine sauce with mushrooms, promising rich flavors, and tender chicken. Don’t worry if you prefer to avoid alcohol; we’ll discuss an easy substitute for the Marsala wine.

Ingredients and Preparation

Preparing the Chicken

First, let’s talk about the star of our dish: the chicken. You will need two large boneless, skinless chicken breasts. This portion size will yield about four servings, but feel free to adjust based on your needs.

1. Slice the Chicken: To ensure even cooking, you’ll need to thin out the chicken breasts. Begin by placing your knife in the middle and slice lengthwise, aiming for an even cut. If you’re using thinner cutlets, you can skip this step.
2. Season the Chicken: Generously coat the chicken with the following seasonings:
   • Salt
   • Black pepper
   • Garlic powder
   • Onion powder
   • Italian seasoning
   • Thyme leaves
   • Smoked paprika

These herbs and spices are essential for creating a flavorful base.

Searing the Chicken

Although the chicken will primarily cook in the crockpot, searing it first offers distinct advantages.

1. Heat the Pan: Place a large skillet over medium-high heat. Add about one tablespoon of avocado oil and an equal amount of butter.
2. Sear the Chicken: Once the oil and butter are sizzling, place the chicken in the pan, seasoned side down. Sear each side for approximately three minutes, ensuring a golden-brown crust. This step helps lock in the juices and adds a beautiful color to the dish.

Setting Up the Crockpot

1. Prepare the Crockpot: Using a 6-quart crockpot, spray the bottom with non-stick cooking spray to prevent the chicken from sticking.
2. Place the Chicken: Transfer the seared chicken to the crockpot, arranging it evenly at the bottom.

Adding the Mushrooms and Marsala

While the chicken rests in the crockpot, prepare the complementary components on the stovetop.

1. Slice the Mushrooms: Use an 8 oz package of white whole mushrooms, slicing them thickly. Even if you’re not a mushroom aficionado, their flavor significantly enhances the dish.
2. Garlic Addition: Over medium heat, add about one and a half teaspoons of minced garlic or garlic paste to the pan with leftover chicken drippings. Cook until fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the pan, utilizing the leftover savory bits from the chicken for extra flavor.
4. Incorporate the Marsala Wine: Pour one cup of Marsala wine into the pan, allowing the mushrooms to absorb the flavor. If you prefer an alcohol-free version, substitute the wine with chicken broth, adding a total of two cups.

Cooking in the Crockpot

1. Combine Ingredients: Once the mushrooms are flavored, pour the entire mixture over the chicken in your crockpot.
2. Cook: Cover the crockpot with its lid. Cook on low for 4-5 hours or on high for 3-4 hours, depending on the thickness of your chicken breasts. Ensure the internal temperature reaches 165°F using a meat thermometer.

Making the Creamy Sauce

Finalizing the Chicken

Once the chicken is fully cooked and tender, remove it from the crockpot to make room for the sauce.

Creating a Thickener

To achieve a perfectly creamy Marsala sauce, follow these steps:

1. Prepare the Cornstarch Mix: In a measuring cup, combine half a cup of water with a quarter cup of cornstarch. Whisk until smooth and free of lumps.
2. Add to the Sauce: Pour the cornstarch mixture into the sauce left in the crockpot. Stir gently to combine without breaking the mushrooms.
3. Incorporate Heavy Cream: Gradually add half a cup of heavy whipping cream, stirring until well-blended.
4. Allow to Thicken: Return the lid to the crockpot and keep it on the high setting for an additional 20-30 minutes, or until the sauce thickens to your desired consistency.

Serving the Dish

Plating the Chicken Marsala

Once the sauce has thickened, reintroduce the chicken to the crockpot, coating each piece thoroughly with the creamy sauce. Here’s a quick suggestion for a complete meal:

1. Prepare the Accompaniments: Cook a pot of rice using a rice cooker and prepare a fresh Caesar salad.
2. Plate the Chicken: Serve the tender Chicken Marsala over a bed of rice, spooning generous amounts of the creamy sauce and mushrooms over the top.

Tasting Notes

Dive in and enjoy the fruits of your labor. The chicken should be incredibly tender, moist, and infused with the rich, creamy wine sauce. Each bite offers a symphony of flavors from the combination of herbs, spices, and the velvety Marsala.

Conclusion

Creating a restaurant-quality dish at home doesn’t have to be an arduous task. This Crockpot Chicken Marsala showcases how a few simple steps and a healthy dose of patience can yield an extraordinary meal.

The crockpot method simplifies the cooking process without sacrificing the rich, complex flavors that make Chicken Marsala a beloved classic. Give this recipe a try and enjoy a taste of Italian-American elegance effortlessly cooked in your kitchen.

Let us know your thoughts on this Crockpot Chicken Marsala—it’s a recipe worth adding to your culinary repertoire. Buon appetito and happy cooking!