Traditional chicken Marsala is an Italian-American dish that has numerous iterations throughout Italy and the U.S. It consists of juicy seared chicken breasts in a creamy Marsala wine sauce made with garlic, shallots, and mushrooms. As that ingredient line up might lead you to suspect, it tastes heavenly. {FYI: Marsala is a fortified wine made in Sicily, often used for cooking. It’s rich and nutty, and you can find it at almost any grocery store that sells alcohol or at liquor stores.} My first taste of chicken Marsala was in high school, when my mom’s then-boyfriend (now husband of 12+ years) offered to cook dinner for her and her three angsty teenage daughters. I still feel for him. We were not a cordial bunch. What I lacked in warmth, I made up for in appetite. It turns out that no matter how skeptical you might be of the guy dating your mom, if he feeds you chicken Marsala, it’s going to be impossible not to give him at least one more chance, if for no other reason than the hope he’ll cook you chicken Marsala again. Today’s crock pot chicken Marsala is in memory of that night (and in honor of my step-dad, who I now happen to adore very much). It has the classic Italian flavors I remember falling in love with, but it’s lightened up with healthy ingredients (just like my regular Chicken Cacciatore and Chicken Piccata). Instead of heavy cream, the thickness of the Marsala sauce results from the slow simmering in the crockpot. The slow cooking method also means that this chicken Marsala is easy to make and the clean up is minimal. I’ve been a fan of using the crockpot to make Italian chicken favorites ever since this Slow Cooker Chicken Cacciatore became a regular on our menu. I love that once I have the ingredients added, the crockpot does the rest of the cooking for me. More points for ease: Whereas most traditional chicken Marsala recipes dredge the chicken breasts in flour and then pan fry them, this crock pot version uses only a cornstarch slurry and skips the flour entirely. The slurry helps thicken the sauce further, and it keeps the crock pot chicken Marsala gluten free. Not only does the slurry approach mean that more people can enjoy this recipe—it saves you the mess of coating the chicken with flour and the extra dredging bowl to wash.
How to Make Crock Pot Chicken Marsala
The secret to the best crock pot chicken Marsala you will ever make is to sear the outsides of the the chicken breasts before adding them to the slow cooker. It’s a small step and the flavor payoff is 100% worth it.
The Ingredients
Chicken Breasts. The chicken becomes deliciously tender and juicy in the slow cooker. Every piece will be coated in the thick, savory sauce. You could also use boneless, skinless chicken thighs in this recipe if you prefer. If using chicken thighs, they’ll need a little extra time in the slow cooker. Cook them on LOW for 4 to 5 hours or until they reach an internal temperature of 165 degrees F.Aromatics. Shallot and garlic add deep, complex flavors to the sauce.Mushrooms. The flavor of the Marsala wine is a perfect complement to the mushrooms. They’ll soak up the sauce, become incredibly flavorful, and give the dish more complexity.Marsala Wine. Deeply-flavored and exceptional when paired with the other ingredients in this recipe. Use a dry Marsala wine here (the kind that contains alcohol), not a cooking wine, which will not have the same flavorful results.Cornstarch. Used to create a cornstarch slurry that will help thicken the sauce.
The Directions
What Can I Substitute for Marsala Wine
I do not recommend substituting anything for the Marsala wine if at all possible. The flavors are unique, and it’s well worth it to use the real thing. The name, afterall, is chicken Marsala!For those who really need a substitute, I did find a homemade option online not tested that says you can use 1/4 cup grape juice and 1 teaspoon brandy for every 1/4 cup Marsala wine. If you’ve tried this substitution (or any others), please let me know how it went in the comments below.While the flavor will be different than Marsala wine, a reader also reported good results with using Sauvignon Blanc instead.
What to Serve with Crock Pot Chicken Marsala
Salad. This Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons would be fresh and lovely as a side.Vegetables. Pair your chicken Marsala with a side of healthy and delicious Smashed Brussels Sprouts.Pasta. A simple bed of whole wheat pasta noodles or zucchini noodles would be perfect paired with this recipe.
Make Ahead and Storage Tips
To Make Ahead. Chop your vegetables up to 1 day in advance, and store them in the refrigerator.To Store. Place leftover chicken in an airtight storage container in the refrigerator for up to 3 days. Store the sauce separately.To Reheat. Gently rewarm chicken in a large skillet on the stovetop over medium-low heat. You can also reheat this dish in the microwave. When I reheat chicken, I like to shred or cut it into smaller pieces first to help it heat evenly. Reheat the sauce gently on the stove.To Freeze. Store chicken Marsala in an airtight freezer-safe storage container in the freezer for up to 3 months, either with or separate from the sauce. Let thaw overnight in the refrigerator before reheating.
More Healthy Crock Pot Chicken Recipes
Crock Pot Chicken Tortilla SoupCrock Pot Chicken Pot PieCrock Pot Mexican ChickenCrockpot Chicken and PotatoesCrock Pot Chicken and RiceCrock Pot BBQ Chicken
Recommended Tools to Make This Recipe
Slow Cooker. Great for this recipe and all my other slow cooker recipes.Saute Pan. This one will last a lifetime.Whisk. This small whisk is ideal for combining ingredients without making a mess.
Cozy Italian flavors. Healthy ingredients. Minimal dishes. This is what I call the way to my heart!
