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Looking for a fancy dinner but don’t have time to prep? Skip take-out and make this fantastic Crockpot Chicken Marsala Recipe
I love being able to put dinner in the Crockpot and just walking away to spend time with my family. Especially during these summer months. This light and amazing Crockpot Chicken Marsala makes an amazing family supper. So good, you could even make it for a dinner party or date night! The chicken is full of flavor and extremely tender after being in the crockpot for hours. This is a must-try!
What Size Crockpot?
To get the best results in this recipe use a 5 quart or larger crockpot. This will allow the chicken plenty of room to cook thoroughly.
What to Serve With It?
Serve the chicken with some delicious crockpot mashed potatoes.They are a perfect side dish to go with this Chicken Marsala. Trying to keep it light? Try theseGarlic Cauliflower Mash (Fake Mashed Potatoes)
Do I have to use wine?
While traditional chicken marsala is made with wine, you do not HAVE to use it. You can replace the wine in this recipe with some additional chicken broth and it will be just as delicious!
Crockpot Chicken Marsala
Looking for a fancy dinner but don't have time to prep? Skip take-out and make this fantastic Crockpot Chicken Marsala Recipe
Print Recipe
Prep Time:15 minutes mins
Cook Time:4 hours hrs 20 minutes mins
Total Time:4 hours hrs 35 minutes mins
Equipment
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 Cup Flour or Gluten Free flour mix
- 3 tablespoons Olive oIl
- 2 oz prosciutto or bacon
- 8 oz sliced mushrooms
- 1/3 cup dry marsala wine or chicken broth
- 1/3 cup Chicken Broth
- 1/4 cup chopped fresh parsley
Instructions
Place flour in shallow bowl and season with salt & pepper.
Coat the chicken evenly with the flour, shaking off the excess.
Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don't over crowd the pan.Transfer to crock pot once browned.
In the same skillet place another 1 tbsp of olive oil and the prosciutto until it becomes crisp. Remove prosciutto onto paper towels.
Add mushrooms to skillet and cook until they begin to brown. Once brown stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.
Pour the mushroom and wine sauce over the chicken in the crockpot.
Cover and cook on low for about 4 hours
Top with the cooked crumbled prosciutto and chopped parsley.
Gluten Free
Use a gluten free flour and gluten free chicken broth
Servings: 4
Author: Amanda Carlisle
More Crockpot Chicken Recipes
- Crockpot Tuscan Chicken Recipe
- Crockpot Jalapeno Popper Chicken Recipe
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Looks simple and delicious! Yum!
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This was great! I had to use white wine and added a bit of fresh sage. It was delicious!
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We just love Chicken Marsala and your recipe in the Crock Pot looks fabulous! Hope you have had a great weekend and thanks so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz HelenReply
I love my crock pot especially in the cooler months – thanks for sharing at the #WWDParty.
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Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you enjoy your weekend and your new Red Plate!
Miz HelenReply
Lovely recipe. I can’t wait to try it out! My mom got me a new crockpot for Christmas so I’ve been putting it to work!
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We just tried this over the weekend and I did 6 breasts and 1/2 cup broth and 1/2 cup marsala wine and we got enough for two dinners over the weekend for my husband and I and my five year old daughter and I also had enough for lunch today! Really easy and great recipe. We omitted the prosciutto to save calories and it was still amazing! Thank you for posting!!Reply
This is the third time I’ve made this recipe. My family always say they don’t care everytime I ask them what they would like for dinner.
I just mentioned chicken Marsala and my GOD they goes nuts!!
GREAT RECIPE! !!Reply
Glad they love it Rebekah! It’s one of our favs too!
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One word review…DELISH!Reply
Fantastic recipe – every bit of it was enjoyed, even the leftovers. Came out perfect the first time. I was a bit worried as it cooked, because it didn’t have great flavor – but by the time I served it, it was really great. The next time I make it, I will plan to double the recipe, since it went so fast. Also, I did add about a teaspoon of balsamic glaze during cooking for extra flavor.Reply
My family loved this recipe. I doubled it, seared the chicken the night before, cooked bacon and mushrooms Sunday morn before church. I put all in crockpot and lunch was ready after church. Very good. Pretty easy.Reply
Can’t wait to make this for my daughter’s graduation party. I will be doubling it! Hope it turns out! Looks Great! & Easy
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My crockpot setting says High 4 hours..shall I still cook for 4hours?Reply
I made this and it was wonderful but I changed a few things. First I used chicken thighs, bone in, and more garlic, tarragon and rosemary sprigs on top.And I served it over fresh baby spinach, uncooked, with hot focaccia bread on the side. Oh, and instead of cream I used some fat free Greek yogurt. So good!Reply
This recipe was so amazing in my crockpot! Is there a way to cook this in an instant pot though for faster cooking?
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