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Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
TinaJWag

TinaJWag

I use boneless chicken breast for this healthy, flavorful dish. Serve over rice or potatoes to soak up all the delicious sauce! I like to serve this with rice and sauteed spinach. If you're cooking for two, you might be tempted to halve the recipe, but don't; you'll be happy to have leftovers!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 54.9 g
  • 110%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Stir olive oil and garlic into the bowl of a slow cooker.
  2. Mix flour, salt, and pepper in a bowl. Pour flour mixture into a large resealable plastic bag; add chicken to bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken and sliced mushrooms into slow cooker.
  3. Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into slow cooker and cover.
  4. Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mommabee
10

mommabee

1/29/2014

Next time I will do the following: Add a lot more salt and pepper to the flour mixture. Also add some italian seasoning and garlic powder to the mixture. Dip chicken in egg before coating, brown chicken before placing in crock pot. Saute onion along with garlic before adding to crock pot, then use marsala to deglaze the pan. Those steps will increase prep time, but hopefully it'll positivelly affect the outcome.

AnnieGirl822
4

AnnieGirl822

3/10/2014

OK...so I followed the other commenters feedback and dredged the chicken in eggs and a spicier flour mix. I also sautéed the garlic and onions and then deglazed with the marsala. It felt like I could have just cooked without the slow cooker. It tasted reasonable but not one I would be rushing to do again.

StickySue
2

StickySue

1/29/2014

I thought that the Chicken Marsala might come out to sticky, I seasoned the flour with onion, garlic powder 1/8 teaspoon of each. and a pinch of pepper, Flour and browned chicken. then followed the rest of recipe. Need cornstarch and water. I'm serving this with Onion Rice and Candied Carrots. Yummy!

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