For this crockpot chicken Marsala recipe, I use boneless chicken breast. Serve this healthy, flavorful dish over rice or potatoes to soak up all the delicious sauce! I like to serve it with rice and sautéed 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!
Ingredients
- olive oil: 1 Tbsp
- garlic cloves: 2 clove (minced)
- all-purpose flour: 0.25 cup
- salt and ground black pepper: (to taste)
- skinless, boneless chicken breast: 3 pound (cut into 2-inch cubes)
- ounces sliced white mushrooms: 12 piece
- Marsala wine: 1 cup
- water: 2 Tbsp (optional)
- cornstarch: 1 Tbsp (optional)
- fresh parsley: 1 Tbsp (for garnish, chopped)
Metric Conversion
Stages of cooking
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Stir oil and garlic together in the bowl of a slow cooker.
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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.
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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.
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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).
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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.
