Chicken Marsala Crockpot: Easy & Delicious Slow Cooker Recipe

Grilled Summer Squash: the quintessential taste of summer, kissed by the flames and bursting with fresh, vibrant flavor! Have you ever bitten into a perfectly grilled slice of summer squash, its slightly charred exterior giving way to a tender, almost creamy interior? It’s a culinary experience that speaks of warm evenings, backyard barbecues, and the simple joys of seasonal eating.

Summer squash, including varieties like zucchini and yellow squash, has been cultivated for centuries, with origins tracing back to the Americas. Indigenous cultures have long valued these versatile vegetables, incorporating them into stews, breads, and countless other dishes. Today, grilled summer squash remains a beloved side dish, celebrated for its ease of preparation and its ability to complement a wide range of main courses.

What makes this dish so irresistible? Beyond its simplicity, it’s the delightful combination of textures and flavors. The grilling process imparts a subtle smokiness that enhances the squash’s natural sweetness. Plus, it’s incredibly versatile! You can season it with just salt, pepper, and a drizzle of olive oil, or get creative with herbs, spices, and even a squeeze of lemon juice. Whether you’re a seasoned grill master or a novice cook, grilled summer squash is a guaranteed crowd-pleaser that will bring the taste of summer to your table.

this Recipe

Ingredients:

• Chicken: 2 lbs boneless, skinless chicken breasts
• Flour: 1/2 cup all-purpose flour
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon
• Olive Oil: 2 tablespoons
• Mushrooms: 8 oz cremini mushrooms, sliced
• Shallots: 2 medium shallots, finely chopped
• Garlic: 4 cloves garlic, minced
• Marsala Wine: 1 cup dry Marsala wine
• Chicken Broth: 1 cup low-sodium chicken broth
• Heavy Cream: 1/4 cup
• Butter: 2 tablespoons unsalted butter
• Fresh Parsley: 2 tablespoons chopped fresh parsley, for garnish

Preparing the Chicken:

Okay, let’s get started! First, we need to prep our chicken. This step is crucial for getting that lovely, slightly browned exterior even in the slow cooker.

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly and become more tender. Don’t skip this step!
2. Season the Flour: In a shallow dish, combine the flour, salt, and pepper. Mix well to ensure the seasonings are evenly distributed throughout the flour.
3. Dredge the Chicken: Dredge each chicken breast in the seasoned flour, making sure to coat both sides completely. Shake off any excess flour. We only want a light coating here.

Searing and Sautéing:

Now for the fun part – adding some color and flavor! Searing the chicken and sautéing the aromatics will build a delicious base for our Marsala sauce.

1. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the dredged chicken breasts to the skillet, being careful not to overcrowd the pan. You may need to do this in batches. Sear the chicken for about 2-3 minutes per side, until lightly browned. The chicken doesn’t need to be cooked through at this point; we just want to develop some color.
2. Remove Chicken: Remove the seared chicken breasts from the skillet and set aside.
3. Sauté the Mushrooms: Add the sliced mushrooms to the same skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes. You want them to be nicely browned.
4. Add Shallots and Garlic: Add the chopped shallots to the skillet with the mushrooms and cook for another 2-3 minutes, until softened and fragrant. Then, add the minced garlic and cook for just 1 minute more, until fragrant. Be careful not to burn the garlic!

Building the Marsala Sauce in the Crockpot:

Time to let the slow cooker do its magic! We’ll layer all those delicious flavors in the crockpot and let them meld together into a rich and savory Marsala sauce.

1. Deglaze the Pan (Optional but Recommended): If there are any browned bits stuck to the bottom of the skillet (and there probably will be!), deglaze the pan with a splash of chicken broth or Marsala wine. Scrape up the browned bits with a spatula and add them to the slow cooker. This adds extra flavor to the sauce.
2. Layer in the Crockpot: Place the seared chicken breasts in the bottom of the slow cooker. Pour the mushroom and shallot mixture over the chicken.
3. Add Liquids: Pour the Marsala wine and chicken broth over the chicken and mushrooms.
4. Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shreddable with a fork.

Finishing Touches and Serving:

Almost there! A few final touches will elevate this dish to restaurant-quality. We’ll thicken the sauce and add a touch of richness with heavy cream and butter.

1. Remove Chicken: Carefully remove the chicken breasts from the slow cooker and set aside.
2. Thicken the Sauce: If the sauce is too thin for your liking (and it probably will be after slow cooking), you can thicken it using one of two methods:
   • Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the sauce in the slow cooker. Cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
   • Reduce on Stovetop: Alternatively, you can transfer the sauce to a saucepan and simmer over medium heat until it has reduced and thickened to your desired consistency. This will take about 15-20 minutes.
3. Add Heavy Cream and Butter: Stir in the heavy cream and butter into the sauce. The heavy cream adds richness and the butter adds a lovely sheen and flavor.
4. Shred or Slice Chicken: You can either shred the chicken with two forks or slice it into thick pieces.
5. Return Chicken to Sauce: Return the shredded or sliced chicken to the slow cooker and stir to coat with the sauce.
6. Garnish and Serve: Garnish with fresh chopped parsley. Serve hot over mashed potatoes, pasta, rice, or polenta.

Serving Suggestions:

This Chicken Marsala is incredibly versatile! Here are a few ideas for serving:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing for Chicken Marsala. The sauce soaks into the potatoes beautifully.
• Pasta: Serve over your favorite pasta, such as linguine, fettuccine, or spaghetti.
• Rice: Fluffy white rice or brown rice are also great options.
• Polenta: Creamy polenta is another delicious alternative.
• Vegetables: Serve with a side of steamed green beans, asparagus, or broccoli for a complete meal.

Tips and Tricks:

Here are a few extra tips to ensure your Chicken Marsala Crockpot recipe is a success:

• Don’t Overcook the Chicken: Slow cooking can sometimes dry out chicken breasts. Pounding the chicken to an even thickness helps it cook more evenly and stay moist. Also, be sure to check the chicken for doneness after 6 hours on low or 3 hours on high.
• Use Dry Marsala Wine: Dry Marsala wine is preferred for this recipe. Sweet Marsala wine will make the sauce too sweet.
• Adjust Seasoning: Taste the sauce before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or a pinch of sugar to balance the flavors.
• Make Ahead: You can prepare the chicken and sauté the mushrooms and shallots ahead of time. Store them in the refrigerator until ready to add to the slow cooker.
• Freezing: Chicken Marsala can be frozen for up to 3 months. Allow it to cool completely before transferring it to an airtight container. Thaw in the refrigerator overnight before reheating.

Conclusion:

So, there you have it! This Chicken Marsala Crockpot recipe is truly a game-changer. Forget slaving over a hot stove after a long day; this method delivers all the rich, savory flavors of classic Chicken Marsala with minimal effort. The chicken emerges incredibly tender, practically melting in your mouth, and the Marsala sauce is just divine – a perfect balance of sweet and savory, deepened by the slow cooking process. I honestly believe this is a must-try for anyone who loves comfort food but doesn’t always have the time for elaborate cooking.

Why is this a must-try? Because it’s ridiculously easy, incredibly flavorful, and practically foolproof. You can literally set it and forget it, freeing you up to tackle other tasks or simply relax. Plus, the slow cooking intensifies the flavors, creating a depth that’s hard to achieve with traditional methods. It’s the perfect weeknight meal solution, and it’s impressive enough to serve to guests. Trust me, once you try this, you’ll wonder why you ever made Chicken Marsala any other way.

Now, let’s talk serving suggestions and variations! I personally love serving this over a bed of creamy mashed potatoes to soak up all that delicious sauce. But it’s equally fantastic with egg noodles, rice (especially wild rice!), or even polenta. For a lighter option, try serving it alongside steamed green beans or asparagus.

Feeling adventurous? Here are a few variations you might enjoy:

* Mushroom Mania: Add a variety of mushrooms, like shiitake or cremini, for an even more intense earthy flavor. Sauté them lightly before adding them to the crockpot.
* Creamy Dreamy: Stir in a dollop of mascarpone cheese or heavy cream during the last 30 minutes of cooking for an extra-rich and decadent sauce.
* Garlic Galore: If you’re a garlic lover like me, add a few extra cloves of minced garlic to the crockpot.
* Wine Time: If you don’t have Marsala wine on hand, you can substitute with a dry sherry or Madeira wine. Just be sure to adjust the sweetness to your liking.
* Herby Goodness: Sprinkle some fresh parsley or thyme over the finished dish for a burst of freshness.

I’m so confident that you’ll love this Chicken Marsala Crockpot recipe. It’s become a staple in my own kitchen, and I can’t wait for you to experience the joy of effortless, delicious cooking.

So, what are you waiting for? Grab your crockpot, gather your ingredients, and get ready to enjoy a truly unforgettable meal. And please, please, please, once you’ve tried it, come back and share your experience in the comments below! I’d love to hear what you think, what variations you tried, and how you served it. Your feedback is invaluable, and it helps other readers discover the magic of this recipe. Happy cooking! I hope you enjoy this as much as I do!