How to Make Chicken Marsala in a Crock-Pot
An Italian-American classic, chicken Marsala is a dish that's delicious in its simplicity – a showcase of tasty chicken and mushrooms that soak up a rich sauce made primarily of reduced and seasoned sweet Marsala wine. The dish becomes especially convenient when it's cooked in a Crock-Pot, which means you can prepare a delicious dinner in only minutes in the morning, needing just a few finishing touches and a side of rice or pasta and perhaps a steamed vegetable to go with it. The nature of Crock-Pot cooking means the sauce has all the flavor-concentrating benefits of slow braising but without the reduction. Instead, as in this recipe, you'll simply thicken the sauce with a little cornstarch.
Total Time: 5 hours | Prep Time: 10 minutes | Serves: 6 to 8
Ingredients:
- 12 ounces button mushrooms, sliced
- 1 small onion or 3 shallots, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, minced, or 1/2 teaspoon dried thyme
- salt and pepper
- 2 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 teaspoon lemon juice or white wine vinegar
- 3 tablespoons cornstarch
- 3 tablespoons fresh parsley, minced
Directions:
- In the bottom of the Crock-Pot, evenly arrange the minced onion or shallots, garlic, thyme and sliced mushrooms.
- Season the chicken pieces with salt and pepper and place them in the Crock-Pot on top of the mushrooms and other ingredients.
- Pour the Marsala and chicken broth over the chicken.
- Place the lid on the Crock-Pot and cook on low for 4 to 5 hours.
- Remove the chicken pieces from the Crock-Pot, leaving the mushrooms and sauce in the pot. Cover the chicken with foil to keep it warm.
- Add the butter and lemon juice or white wine vinegar to the sauce. Stir and replace the lid.
- In a measuring cup, thoroughly mix the cornstarch into approximately 1/2 cup cold water.
- Slowly pour the cornstarch mixture into the Crock-Pot while stirring. Replace the lid, turn the heat setting to high, and let the sauce cook for approximately 10 to 15 minutes, during which time it should thicken.
- Plate the chicken, pour the sauce and mushrooms over each serving, and garnish with fresh parsley.
Tip
If you don't have sweet Marsala wine, substitute dry sherry or simply use an additional 1/2 cup chicken stock in place of the wine.
Make a creamy version of this recipe using heavy cream instead of water for the cornstarch mixture.
Capers are a nice addition to the Marsala sauce. Stir a few spoonfuls, drained, into the sauce before serving.
References
Writer Bio
A writer of diverse interests, Joanne Thomas has penned pieces about road trips for Hyundai, children's craft projects for Disney and wine cocktails for Robert Mondavi. She has lived on three continents and currently resides in Los Angeles, where she is co-owner and editor of a weekly newspaper. Thomas holds a BSc in politics from the University of Bristol, England.