Slow Cooker Chicken Marsala

Recipe number: 15

Date attempted: 3/20/16

Photo via lecremedelacrumb. mine did not look exactly like this
  • Link:
  • Review: pretty good as long as you like the flavors in marsala. The sauce came together nicely and the chicken fell apart (duh, it took 6 hrs to cook in it’s entirety). Since you’re basically cooking the chicken just in marsala wine and garlic though, I’d recommend actually adding some spices while you’re cooking – good additions would be red pepper flakes, salt, oregano, basil, parsley, onion powder, chives, paprika. Overall though, it’s a pretty healthy way to eat chicken, since there’s no added fats and no breading. I’m a fan overall, just would add the spices too. Would make again, this recipe was true to size, about 4 – 4 ½ servings overall so good for dinner one night and then lunch the next day.

Remi’s recipe (with modifications via le creme de la crumb)

10 mins
6 hours
6 hours 10 mins
Serves: 4
  • 4 boneless skinless chicken breasts
  • salt and pepper to taste (season everything!)
  • 2 teaspoons minced garlic
  • 1 cup sliced mushrooms (or a whole carton if you’re feeling ambitious)
  • 1 cup sweet marsala cooking wine
  • ½ cup water
  • ¼ cup cornstarch
  • fresh parsley, roughly chopped
  1. Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
  2. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
  3. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
  4. Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

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