I’ve never made Chicken Marsala before and this turned out delicious. Will definitely be adding to my rotation of favorites! This is a great recipe when you don’t have a lot of prep time. It has very few ingredients and the crock pot does most of the work for you!

Here’s a tip after I did a bit of researching prior to making this recipe. A version of Marsala wine can be found in the condiment section of your local grocery store. DON’T USE THIS!! Marsala wine is not that expensive and the type found in the regular grocery aisle is NOT good. Don’t ruin your recipe!! I found the real deal in the wine section at my local Fred Meyer. It was on the same shelf as the ports. Marsala is a fortified wine – meaning it has some liquor added. The cool part about this is that you can keep it for months without it spoiling so you’ll be set for the next time you make this recipe :). Don’t substitute another type of wine…you’ll be disappointed.

I followed the recipe exactly and don’t think I’d make any variations next time. I used Baby Bellas as my mushroom choice but any type of mushroom would work great. 

Your cooking time will depend on how hot your crockpot gets…keep in mind you’ll add 30 minutes to the chicken cooking time at the end when you add the water/cornstarch. I served the chicken with asparagas and jasmine rice, but it would taste great with the sides of your choice!

Happy crocking!

xoxo

INSTRUCTIONS
Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.