Effortless Elegance: Slow Cooker Chicken Marsala Recipe

Chicken Marsala, a dish traditionally prepared with sautéed chicken cutlets and a rich Marsala wine sauce, is a beloved classic. But what if you could achieve the same depth of flavor and tender chicken with minimal effort? Enter the slow cooker! This recipe transforms the classic into a hands-off masterpiece, perfect for busy weeknights or elegant dinner parties. The slow cooker allows the chicken to simmer in the flavorful sauce, creating an incredibly tender and flavorful dish. This recipe will guide you through each step, offering tips and tricks for the perfect Slow Cooker Chicken Marsala. Get ready to savor the taste of Italy without spending hours in the kitchen!

## Why Slow Cooker Chicken Marsala?

There are several compelling reasons to embrace the slow cooker method for this dish:

* **Effortless Cooking:** The slow cooker does most of the work! Simply combine the ingredients, set it, and forget it until dinner time.
* **Tender Chicken:** The low and slow cooking process ensures the chicken is incredibly tender and juicy.
* **Intense Flavor:** The flavors meld together beautifully over time, creating a richer and more complex sauce.
* **Convenience:** It’s perfect for busy weeknights. You can prep the ingredients in the morning and come home to a delicious, ready-to-eat meal.
* **Ideal for Entertaining:** Impress your guests with a sophisticated dish that requires minimal effort on your part.

## Ingredients You’ll Need:

Before you start, gather these ingredients:

* **Chicken:** 2-2.5 pounds boneless, skinless chicken breasts or thighs (breasts will be leaner, thighs will be more flavorful and moist).
* **Marsala Wine:** 1 cup dry Marsala wine (see substitution notes below).
* **Mushrooms:** 8 ounces cremini mushrooms, sliced.
* **Chicken Broth:** 1 cup low-sodium chicken broth.
* **Onion:** 1 medium yellow onion, chopped.
* **Garlic:** 4 cloves garlic, minced.
* **Olive Oil:** 2 tablespoons.
* **Butter:** 2 tablespoons (unsalted or salted).
* **All-Purpose Flour:** 2 tablespoons (for thickening the sauce).
* **Dried Thyme:** 1 teaspoon.
* **Dried Oregano:** 1 teaspoon.
* **Salt and Black Pepper:** To taste.
* **Fresh Parsley:** For garnish (optional).

## Equipment Needed:

* Slow Cooker (6-quart or larger)
* Large Skillet
* Measuring Cups and Spoons
* Cutting Board
* Knife

## Step-by-Step Instructions:

Follow these simple steps to create your Slow Cooker Chicken Marsala:

**Step 1: Prepare the Chicken**

* If using chicken breasts, consider pounding them to an even thickness (about 1/2 inch). This will help them cook more evenly in the slow cooker. Pat the chicken dry with paper towels. This step is crucial for browning.
* Season the chicken with salt and black pepper.

**Step 2: Sear the Chicken (Optional but Recommended)**

* While this step is optional, searing the chicken adds a beautiful color and enhances the flavor of the dish. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
* Sear the chicken for 2-3 minutes per side, until lightly browned. Do not overcrowd the pan; sear in batches if necessary. Remove the chicken from the skillet and set aside.

**Step 3: Sauté the Vegetables**

* Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Melt the butter and scrape up any browned bits from the bottom of the pan (this adds flavor!).
* Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
* Add the sliced mushrooms and cook until they release their moisture and become tender, about 8-10 minutes. Season with salt and pepper.

**Step 4: Make the Sauce**

* Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. This will help thicken the sauce.
* Gradually pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly.
* Stir in the chicken broth, dried thyme, and dried oregano. Bring the sauce back to a simmer, then remove from heat.

**Step 5: Combine Ingredients in the Slow Cooker**

* Pour the sauce mixture into the slow cooker.
* Place the seared chicken (or raw chicken, if you skipped the searing step) on top of the sauce.

**Step 6: Slow Cook**

* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).

**Step 7: Shred or Slice the Chicken (Optional)**

* Once the chicken is cooked, you can either shred it with two forks or slice it. Shredding the chicken will allow it to absorb even more of the flavorful sauce.

**Step 8: Serve**

* Serve the Slow Cooker Chicken Marsala over pasta (such as fettuccine, spaghetti, or linguine), rice, mashed potatoes, or polenta. Garnish with fresh parsley, if desired.

## Tips and Variations:

* **Chicken Thighs:** For a richer and more flavorful dish, use boneless, skinless chicken thighs instead of breasts. Chicken thighs are more forgiving and stay moist in the slow cooker.
* **Searing:** Searing the chicken is optional, but highly recommended for added flavor and color. If you skip the searing step, the chicken will still be delicious, but it won’t have the same depth of flavor.
* **Mushroom Variety:** Feel free to experiment with different types of mushrooms, such as shiitake, oyster, or portobello. A mix of mushrooms can add complexity to the dish.
* **Marsala Wine Substitute:** If you don’t have Marsala wine, you can substitute it with dry sherry, Madeira wine, or a combination of chicken broth and a splash of balsamic vinegar. Note that the flavor will be slightly different.
* **Creamy Marsala:** For a creamier sauce, stir in 1/4 cup of heavy cream or crème fraîche during the last 30 minutes of cooking.
* **Thickening the Sauce:** If the sauce is too thin after cooking, you can thicken it by removing the chicken from the slow cooker and simmering the sauce on high heat for 15-20 minutes, until it reduces to your desired consistency. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, and then stir it into the sauce during the last 30 minutes of cooking.
* **Adding Vegetables:** You can add other vegetables to the slow cooker, such as carrots, celery, or bell peppers. Add them along with the onions and mushrooms.
* **Lemon Juice:** A squeeze of fresh lemon juice at the end can brighten up the flavors of the dish.
* **Serving Suggestions:** Serve Chicken Marsala over pasta, rice, or mashed potatoes. A side of steamed vegetables or a simple salad would also be a great addition.
* **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

## Nutritional Information (Approximate):

(Per serving, estimates vary depending on specific ingredients and portion sizes)

* Calories: 350-450
* Protein: 35-45g
* Fat: 15-25g
* Carbohydrates: 10-15g

## Slow Cooker Chicken Marsala Recipe Card

**Yields:** 6 servings
**Prep Time:** 15 minutes
**Cook Time:** 6-8 hours (low) or 3-4 hours (high)

**Ingredients:**

* 2-2.5 pounds boneless, skinless chicken breasts or thighs
* 1 cup dry Marsala wine
* 8 ounces cremini mushrooms, sliced
* 1 cup low-sodium chicken broth
* 1 medium yellow onion, chopped
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* Salt and black pepper to taste
* Fresh parsley for garnish (optional)

**Instructions:**

1. Pat the chicken dry and season with salt and pepper.
2. (Optional) Sear the chicken in olive oil in a skillet until lightly browned, 2-3 minutes per side. Set aside.
3. In the same skillet, melt butter and sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute.
4. Add mushrooms and cook until tender, 8-10 minutes. Season with salt and pepper.
5. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly.
6. Gradually pour in Marsala wine, scraping up browned bits. Simmer for 2-3 minutes.
7. Stir in chicken broth, thyme, and oregano. Bring to a simmer, then remove from heat.
8. Pour the sauce into the slow cooker. Place chicken on top.
9. Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
10. Shred or slice the chicken (optional).
11. Serve over pasta, rice, or mashed potatoes. Garnish with parsley.

## Conclusion:

This Slow Cooker Chicken Marsala recipe is a game-changer for anyone who loves Italian cuisine but doesn’t have a lot of time to spend in the kitchen. The slow cooker transforms this classic dish into an effortless and flavorful masterpiece. The tender chicken and rich Marsala sauce create a truly satisfying meal that’s perfect for any occasion. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a taste of Italy without the fuss! This recipe is easily adaptable to your preferences, so feel free to experiment with different ingredients and variations to create your own signature Slow Cooker Chicken Marsala. Bon appétit!