While you’re probably used to cooking chicken marsala on the stove-top, try making this classic Italian-American dish in your slow cooker. The slow cooker helps seal in the juices while the chicken cooks, leaving you with moist, flavorful meat AND easy clean up. Pick up bottle of Marsala wine on your way home and make Slow Cooker Chicken Marsala tonight.
We recommend searing the chicken breasts before putting them in the slow cooker. Dredge the chicken in flour seasoned with salt and cook skin-side down for about 4 minutes. Once the skin is golden brown, transfer the the chicken, skin-side up, into the slow cooker crock. Add wine, mushrooms, onions and salt to the crock and cook on HIGH for 2 hours or LOW for 4 hours.
When done, transfer to a serving platter and set aside. Now it’s time to make the sauce. Transfer the remaining slow cooker liquid to a skillet and stir in a mixture of cornstarch and water that will help to quickly enrich sauce. Cook for about 3 minutes until the sauce thickens.
Place the chicken breasts atop a bed of linguine and pour the finished sauce over top. Serve with a side salad and crusty, Italian bread for a restaurant-worthy, family-style meal.