Crock Pot Chicken Marsala

Overhead view of chicken marsala in a crockpot topped with fresh parsley and prosciutto.

Crock Pot Chicken Marsala moves a classic to the slow cooker for an easy weeknight meal. It features tender chicken pan-fried to golden perfection and simmered with fresh mushrooms in a rich, creamy Marsala wine sauce.

Course Main Course

Cuisine American, Italian

Keyword Crock Pot Chicken Marsala, Crockpot Chicken Marsala, Slow Cooker Chicken Marsala

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 381kcal

Author Michelle

Ingredients

6 boneless, skinless chicken breasts pounded to about ½-inch thickness
All-purpose flour for dredging (about 1 cup)
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
4 ounces prosciutto thinly sliced and chopped
8 ounces sliced white mushrooms
1 shallot chopped
2 garlic cloves minced
½ cup dry Marsala wine
½ cup chicken stock
½ cup heavy cream
¼ cup chopped fresh parsley

Instructions

Place flour in a shallow baking dish with salt and pepper. Stir to combine.
Dredge each chicken breast in flour mixture to coat both sides. Transfer to a plate, and set aside.
Heat olive oil in a large skillet over medium-high heat until oil is hot.
Working in batches so the skillet is not over-crowded, brown chicken on both sides, about 2 minutes per side. Transfer browned chicken to slow cooker.
In the same skillet, lower heat to medium and cook prosciutto until crisp. Transfer to paper towel, leaving as much grease in the pan as possible.
In the same skillet, add mushrooms, shallot, and garlic to drippings (add an additional tablespoon of olive oil if there's not enough). Saute until tender, about 5 minutes.
Pour in Marsala. Cook for 1 minute Then pour in chicken broth.
Add half of the crisp prosciutto back to the skillet. Stir.
Pour sauce over chicken in the slow cooker.
Cover and cook on LOW for 4-5 hours.
Remove chicken to serving plate when cooked. Set aside. Stir in cream.
Serve chicken warm, covered in sauce and topped with remaining crispy prosciutto and fresh parsley.

Video

Notes

Can't find prosciutto? Just use bacon!
Make this recipe gluten free by using gluten free cup-for-cup flour instead of all-purpose.
Make this recipe dairy free by using full fat canned coconut milk instead of cream.
Can I substitute Marsala wine? Yes, but it won't really be chicken Marsala then, as Marsala is a key flavor component in the recipe. You can use more chicken broth, sherry, dry white wine, Madeira, port. However, anything other than the Marsala will alter the flavor so that it won't taste like a traditional chicken Marsala.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition