Chicken Marsala

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Prep Time 15 mins
Cook Time 6 hrs
Temp Low

Delicious Chicken Marsala

Ingredients

  • 4 Chicken Breasts (boneless, skinless)
  • 1/4 Cup All-purpose Flour
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Teaspoon Dried Basil
  • 1/2 Cup Marsala Wine
  • 1/2 Cup Chicken Broth (low sodium)
  • 2 Tablespoons Butter
  • 8 Ounces Mushrooms (sliced)

Directions

  1. Step One

    Put the chicken breasts in a 5 quart crock pot. They can go in frozen, but make sure they don't overlap as much as possible.

  2. Step Two

    Mix the flour, salt, pepper, and basil, and sprinkle over the chicken.

  3. Step Three

    Pour the wine and broth into the crockpot.

  4. Step Four

    Dot the butter over the chicken and dump the mushrooms on top.

  5. Step Five

    Cook LOW for 6 hours.

  6. Step Six

    When the 6 hours are up, take the chicken out and place on the serving dish. Stir the sauce a little, and spoon the sauce over the chicken.

  7. Step Seven

    Serve over pasta or rice.

Crockin' Reviews Add Review
  1. Michelle T.

    So the vedict is…. bland. It was good in that it was sooooo quick and easy to put together, but the flavor was really bland. Maybe I’ll add some more marsala wine to it at the very end to try to kick it up. Or more spices or something……

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  2. Ken

    I did step 2 in and mixed in a bag. Then lightly brown the chicken with olive oil. Also added a little more of broth and marsala. Turned out great!

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  3. robin

    I made this a few nights ago and had no problem with dry chicken. I cooked mine on low and started with two frozen breasts, which might be the key. I’m pretty sure it cooked for about 5 hours, but it was moist and tender. I ended up using an additional cup of chicken broth and added a package of uncooked whole wheat egg noodles to the broth during the last 30 minutes of cooking. The noodles soaked up tons of flavor from the broth. It wasn’t the best chicken marsala I have ever made, but considering I put no effort into the dish at all, I thought it was worthwhile. I might add some cream of mushroom soup next time to give it a little creaminess, but anyone who isn’t sure about this one, give it a try. I think using boneless, skinless thighs would also solve the dry chicken problem some others have had.

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  4. Kristi

    After seeing the review/response above I decided to make this dish. I love chicken marsala, but hate standing over a hot stove in the summer. I took the advice of shorting the cooking time to 5 hours on low setting. I was left with really, really dry chicken and very little and very tasteless sauce to work with. Next time, I’ll just stand over the stove…

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  5. Crockin Girls

    Crockin Girls

    Michelle, Sounds like your slow cooker may have cooked too fast and hot. Sorry about that girl…it’s never fun to have a recipe not turn out like we hoped. If your chicken breast are bigger or thicker, go ahead and slice the chicken thinner before putting in your crock. Cut your cooking time down by about and hour and see how it is going. Hope this helps.

  6. Michelle

    I followed the recipe exactly and the chicken was dry, the sauce helped, but I was disappointed in the dish. The chicken breasts were bigger than I would usually buy. I love chicken marsala too. My stovetop recipe is kind of a p.i.a. So I was so hoping his would be a winner. Any suggestions?

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