Community Pick
Crock Pot Chicken Marsala
photo by Glutenfreelinds
- Ready In:
- 6hrs 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 (566.99 g) boneless skinless chicken breasts
- 59.14 ml all-purpose flour
- 2.46 ml salt
- 1.23 ml pepper
- 2.46 ml dried basil
- 177.44 ml marsala wine
- 177.44 ml low sodium chicken broth
- 29.58 ml butter, broken into small pieces (margarine is ok)
- 226.79 g fresh mushrooms, sliced
directions
- 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.
- Mix the flour, salt, pepper, and basil, and sprinkle over the chicken.
- Pour the wine and broth into the crockpot.
- Dot the butter over the chicken and dump the mushrooms on top.
- Cook LOW for 6 hours.
- 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.
- Serve over pasta or rice.
Reviews
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okay- a few tweaks here wit this one. First of all, I sauteed the chicken just to brown the outside along with some onions. Also, the other reviews are correct in that the wine should be increased and the broth decreased. The person who added the cornstarch ran into the same problem I did in the end-so I also added a bit to thicken the sauce after cooking. Last, it does need some spicing up unless you like a more bland version. I added additional Italian seasoning, onion powder, salt and pepper. Next time, along with the Marsala wine I will add a little red house wine too. Anyway, what is cooking , but a big, fun experiment?
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I made this recipe! A gluten free version by using GF broth and GF Bob's Red all purpose flour and served it over GF Tinkyada linguini noodles. I also paid attention to a few reviews saying it was a bit blah in flavor so I doubled the Marsala, broth, butter and mushrooms...then added 3 minced garlic cloves and about a 1/2 tsp of onion powder! Wonderful!!!
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I thought this was wonderful ! Quickly put together, & used a crock pot liner to make cleanup easier.<br/>The Chicken, boneless, skinless Chicken Breasts, were fall apart tender, and I served over brown rice. <br/>Hubby said this was for sure a keeper and I agree.<br/>It was wonderful on a cold snowy winter's night !
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Holy Moly.. this was good. However.. I improvise every recipe I make. I always google or look in books for several different variations of the same dish and put the ingredients and amounts I THINK.. will be tasty. Doesn't always pan out, but 90% of the time it's yummy for us that way. The only one out of my family of 5 who didn't love it was my 1 year old.. but she was tired and cranky and hates meat anyway. Even my 10 year old who hates mushrooms ate it (mushrooms removed from his gravy) so it was a hit! I added more chicken, more wine, broth, flour.. well more of everything, but in addition to the ingredients I added an onion, a couple gloves of garlic and some parsley. Oh! and about a 1/2 cup to cup of pinot grigio wine! YUM! Experiment with this.. it's definitely a good starter if you don't want to do the fry in a pan version! Enjoy. :)
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RECIPE SUBMITTED BY
Greeny4444
Broomfield, Colorado
I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?