Are you ready to elevate your dinner game? This Irresistible Slow Cooker Chicken Marsala recipe is a must-try. With tender chicken, savory mushrooms, and rich balsamic flavor, you’ll impress everyone at the table. I’ll guide you step by step to create this flavorful dish with minimal effort. Whether you’re a busy parent or a cooking novice, this recipe is easy to follow and will make your weekends delicious. Let’s dive in!
Ingredients
Main Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup chicken broth
– 1 cup mushrooms, sliced (any variety or a mix)
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
Chicken breasts are the star of this dish. They stay juicy and tender. The chicken broth adds depth to the flavor. Mushrooms bring a rich, earthy taste. You can use any mushrooms you like. I often mix varieties for a fun twist. Onions and garlic give a nice base flavor.
Seasonings and Garnishes
– 1 tablespoon balsamic vinegar
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon salt
– ½ teaspoon black pepper
– Fresh parsley, chopped (for garnish)
Balsamic vinegar adds a sweet tang. Dried thyme and oregano enhance the dish with herbal notes. Salt and pepper bring all the flavors together. Fresh parsley makes for a lovely garnish. It adds color and a fresh taste.
Optional Ingredients
– 2 tablespoons olive oil for searing
– 2 tablespoons cornstarch (optional, for thickening)
Olive oil is great for searing the chicken. It helps to lock in the juices. Cornstarch can thicken the sauce if you prefer a richer texture. It’s not a must, but it’s nice to have.
Step-by-Step Instructions
Preparation Steps
1. Sear the chicken: Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Season your 4 chicken breasts with salt and black pepper. Place them in the skillet and sear for about 2-3 minutes on each side. You want a nice golden brown color. Once done, remove the chicken and set it aside.
2. Sauté vegetables: In the same skillet, add 1 medium chopped onion and 1 cup of sliced mushrooms. Cook for about 5 minutes until the onions look clear. Then, add 3 minced garlic cloves and sauté for another minute. This step adds a lot of flavor.
Cooking Process
3. Combine ingredients in the slow cooker: Grab your slow cooker. Place the seared chicken breasts at the bottom. Next, add the sautéed onion and mushroom mix on top. Pour in 1 cup of chicken broth, 1 tablespoon of balsamic vinegar, and sprinkle in 1 teaspoon each of dried thyme and oregano.
4. Slow cook the dish: Cover the slow cooker and set it to low heat. Cook for 6-7 hours, or choose high heat for 3-4 hours. The chicken should be tender and fully cooked by the end of this time.
Finishing Touches
5. Thickening the sauce (optional): If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with a little cold water to form a slurry. About 30 minutes before serving, add this slurry to the slow cooker and stir gently. Let it cook for the remaining time.
6. Final seasoning adjustments: When the cooking time is up, taste the sauce. Adjust the seasoning if needed. Before serving, sprinkle fresh chopped parsley on top for a bright finish.
Tips & Tricks
Enhancing Flavor
To make your Chicken Marsala even tastier, try marinating the chicken. Use a mix of olive oil, balsamic vinegar, salt, and pepper. Let it sit for at least 30 minutes. This helps the chicken soak up those rich flavors.
If you want fresh herbs, consider using thyme or rosemary. They add a bright taste. You can chop them finely and sprinkle them on the chicken before cooking. Fresh herbs can really elevate the dish.
Cooking Time Tips
Cooking times vary, so it’s good to know your slow cooker. For low settings, cook the chicken for 6-7 hours. If you’re in a hurry, set it to high for 3-4 hours. Just make sure the chicken is fully cooked and tender.
Presentation Ideas
When serving, place the chicken on a plate with a good amount of sauce. I love serving it over creamy mashed potatoes or herbed rice. The sauce seeps into the sides, making every bite flavorful.
Don’t forget to sprinkle fresh parsley on top. It adds color and a fresh touch. Your dish will look as great as it tastes!
Variations
Ingredient Substitutions
Alternatives for chicken breast
If you want to switch things up, try chicken thighs. They add more flavor and stay juicy. You can also use turkey breast for a leaner option. Both choices cook well in the slow cooker.
Mushroom varieties
Mushrooms are key in Chicken Marsala. You can use button mushrooms, cremini, or shiitake. Each type brings a unique taste. For a fun twist, mix different mushrooms for a richer flavor.
Different Cooking Methods
Stovetop Chicken Marsala
You can make Chicken Marsala on the stovetop. Sear the chicken in a pan. Add the onions and mushrooms. Pour in the broth and let it simmer. Cook until the chicken is tender. This method is quicker and still tasty.
Instant Pot version
If you want a faster meal, use the Instant Pot. Sear the chicken first, then add the other ingredients. Cook on high pressure for about 10 minutes. It’s a great way to save time while keeping the flavor.
Dietary Adjustments
Gluten-free options
To make this dish gluten-free, use gluten-free broth and cornstarch. You will still get a thick sauce without any gluten. This makes it safe for those with gluten allergies.
Low-sodium variations
For a low-sodium version, use low-sodium broth. Minimize added salt too. You can also enhance the flavor with herbs and spices instead of salt. This keeps the dish tasty without too much sodium.
Storage Info
Refrigeration
After you enjoy your Slow Cooker Chicken Marsala, store leftovers safely. Let the dish cool to room temperature. Then, place it in an airtight container. This keeps moisture in and prevents odors. You can keep it in the fridge for up to 3 days. To maintain taste, consume it within this time.
Freezing Instructions
You can freeze cooked Chicken Marsala for longer storage. First, let it cool completely. Transfer it to a freezer-safe container or bag. Make sure to remove as much air as possible. Label the container with the date. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight.
Reheating Guidelines
Reheating Chicken Marsala needs care to keep it tasty. The best method is to use the stove. Place your chicken and sauce in a small pot. Heat it on low. Stir occasionally until warm. If it’s too thick, add a splash of broth. You can also use the microwave. Put it in a microwave-safe dish, cover it, and heat in short bursts. Stir in between to avoid hot spots. Enjoy your meal just like the first time!
FAQs
What can I serve with Slow Cooker Chicken Marsala?
You can pair Slow Cooker Chicken Marsala with a few tasty sides. Here are some great options:
– Creamy mashed potatoes
– Herbed rice
– Roasted vegetables
– Garlic bread
– Steamed green beans
These sides balance the savory flavors of the chicken. They also soak up the delicious sauce well. Enjoy mixing and matching!
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts! Cooking from frozen takes longer. You will need to adjust the cooking time.
– For the slow cooker, cook on low for 7-8 hours.
– On high, aim for 4-5 hours.
Make sure the chicken reaches 165°F (75°C) inside. This ensures safety and tenderness.
How long can I keep leftovers?
You can keep leftovers in the fridge for 3-4 days. Store them in an airtight container.
If you want to keep them longer, freeze the chicken. It can last up to 3 months in the freezer. Just remember to thaw it in the fridge before reheating. Always reheat until hot, around 165°F (75°C) for safety.
This blog post explored making a delicious Slow Cooker Chicken Marsala. We started by discussing key ingredients, like chicken and mushrooms. Then, I outlined simple steps to prepare and cook the dish. I also shared cooking tips and variations to suit different diets. Finally, I covered storage and reheating options.
With these easy steps and ideas, you can create a satisfying meal any time. Enjoy your cooking!
