Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They tend to stay even more tender than breasts and provide a richer flavor. You may not need to adjust the cooking time, but do check that they've reached 165°F for food safety.

What if I don't have Marsala wine?

Marsala wine gives this dish its distinctive flavor, but in a pinch, you can substitute a combination of dry white wine with a splash of brandy. For a non-alcoholic version, use chicken stock with a tablespoon of balsamic vinegar for depth of flavor.

Can I prep this the night before?

Yes! You can complete steps 1-2 the night before, refrigerate everything separately, then combine in the slow cooker in the morning. This makes morning prep incredibly quick and easy.

Is there a way to make this recipe gluten-free?

Definitely! Simply substitute the all-purpose flour with your favorite gluten-free flour blend or cornstarch for dredging the chicken. Also, double-check that your Marsala wine is gluten-free, as some may contain additives.

Slow Cooker Chicken Marsala Recipe

Description

Slow Cooker Chicken Marsala is a savory main course featuring seared chicken breasts cooked slowly to tender perfection with a delightful blend of mushrooms, onions, garlic, and Marsala wine. This easy-to-make dish is perfect for a comforting dinner with minimal effort.

Ingredients

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For the Chicken

- 2 lbs. boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil, divided
- Salt and pepper, to taste
- 1/4 cup all-purpose flour

For the Vegetables

- 1 medium onion, chopped
- 1 (8 oz.) package cremini mushrooms, sliced
- 2 cloves garlic, minced

For the Sauce

3/4 cup Marsala wine
1/4 cup cornstarch
1/4 cup water
2 tablespoons unsalted butter

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Instructions

Prepare the Chicken: Season the chicken breasts lightly with salt and pepper. Dredge the chicken in flour, coating all sides.
Sear the Chicken: Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until browned. Transfer to the slow cooker.
Sauté the Vegetables: In the same skillet, heat the remaining teaspoon of olive oil over medium heat. Add the onion and mushrooms, sauté for 5-7 minutes until tender. Add garlic and cook another minute. Lightly season with salt and pepper.
Combine Ingredients in the Slow Cooker: Transfer the sautéed vegetables to the slow cooker, over the chicken. Add Marsala wine and cover. Cook on low for 5-6 hours until chicken is cooked through.
Slice the Chicken: Remove the chicken from the slow cooker and slice into 1-inch wide strips. Set aside.
Thicken the Sauce: Pour the liquid, onions, and mushrooms from the slow cooker into a medium saucepan. Simmer over medium heat. Combine cornstarch and water in a small bowl, then add the slurry to the saucepan. Stir for 1-2 minutes until slightly thickened. Remove from heat and stir in butter until melted.
Combine and Serve: Return the chicken to the slow cooker, pour the thickened sauce over the chicken, and stir to coat. Serve immediately.

Notes

For a thicker sauce, use an additional tablespoon of cornstarch in the slurry.
This dish pairs beautifully with mashed potatoes, rice, or pasta.
Cremini mushrooms can be substituted with button mushrooms if needed.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 4g
Sodium: 320mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 48g
Cholesterol: 130mg