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- 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. - 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. - 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. 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. 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. 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. 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 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. 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! {{image_2}} 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. 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. 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. 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. 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 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! 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! 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. 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!

Slow Cooker Chicken Marsala

Discover the ultimate comfort food with this Savory Slow Cooker Chicken Marsala recipe! Tender chicken breasts cooked in a flavorful blend of mushrooms, garlic, and herbs create a dish that's both simple and delicious. Perfect for busy weeknights, this recipe guarantees a cozy dinner with minimal effort. Click through for step-by-step instructions and tips on serving it alongside creamy mashed potatoes or herbed rice. Don't miss out on this easy meal!
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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

1 tablespoon balsamic vinegar

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Chicken: In a large skillet over medium-high heat, add olive oil. Season the chicken breasts with salt and pepper, then sear them for 2-3 minutes on each side until golden brown. Remove from heat and set aside.

    Sauté Vegetables: In the same skillet, add the chopped onions and sliced mushrooms. Sauté for about 5 minutes until the onions are translucent and the mushrooms have softened. Add the minced garlic and sauté for an additional 1 minute.

      Combine Ingredients: In the slow cooker, place the seared chicken breasts at the bottom. Add the sautéed mushroom and onion mixture on top. Pour in the chicken broth, balsamic vinegar, thyme, and oregano over the chicken and vegetables.

        Slow Cook: Cover the slow cooker and set it to low. Cook for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.

          Thicken the Sauce (Optional): If you desire a thicker sauce, mix the cornstarch with a little cold water to create a slurry. About 30 minutes before serving, add the slurry to the slow cooker, stirring gently, and let it cook for the remaining time.

            Final Touches: Once cooked, taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.

              Prep Time: 15 minutes | Total Time: 6-7 hours (on low) | Servings: 4

                - Presentation Tips: Serve the chicken with a generous ladle of sauce over a bed of creamy mashed potatoes or alongside herbed rice. Garnish with a sprinkle of fresh parsley for a pop of color.