Chicken Marsala, a beloved Italian-American classic, marries the flavors of golden-brown chicken with a rich mushroom and Marsala wine sauce. Originating from the Marsala wine of Sicily, this dish has been reinvented for the slow cooker, offering tender chicken bathed in a deeply aromatic sauce. The slow cooker method allows the ingredients to blend harmoniously over several hours, resulting in a dish that is both comforting and sophisticated.
This Slow Cooker Chicken Marsala adapts well to various side dishes. It’s traditionally served with creamy mashed potatoes, which complement the richness of the Marsala sauce. For a lighter option, pair it with a simple green salad and crusty Italian bread, ideal for savoring the flavorful sauce. Steamed green beans or roasted asparagus also make excellent accompaniments, adding a fresh contrast to the dish. For those who favor grains, a pilaf or buttered noodles are perfect choices to round out the meal.
Slow Cooker Chicken Marsala Recipe
4 boneless, skinless chicken breast halves (thighs are also suitable)
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons olive oil
2 cups sliced mushrooms
3 cloves garlic, minced
3/4 cup Marsala wine
3/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 tablespoon unsalted butter
Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides and transfer to the slow cooker.
In the same skillet, sauté mushrooms and garlic until golden and fragrant. Deglaze with Marsala wine, scraping up browned bits. Reduce wine slightly, then pour over chicken in the slow cooker.
Add chicken broth to the slow cooker. Cover and cook on low for 5-6 hours until the chicken is tender.
Stir in heavy cream during the last 30 minutes of cooking.
Before serving, mix in fresh parsley and butter. Adjust seasoning with salt and pepper if necessary.
Serve the Chicken Marsala with your choice of sides, enjoying the rich mushroom and Marsala sauce draped over the succulent chicken. This dish celebrates the art of slow cooking, bringing together complex flavors for a truly satisfying meal.