Chicken Marsala is one of my all-time favorite dishes. After searching on Pinterest, I found a recipe that wasn’t perfect for me, but it was one that I could definitely work with to make it my own. After making this twice now, I am pretty pleased with how this turns out. This doesn’t take all day to cook, so maybe if you are preparing to get it started then head off to work, you may want to turn the slow cooker on “Low”. Also, I used frozen chicken tenderloins instead of the larger chicken breasts. This was just a personal preference and I already had them on hand.
Take the following ingredients and put them in the slow cooker together. I put the slow cooker on “high” and everything was done in about 4 hours. This makes about four adult servings:
8 – 10 chicken tenderloins
1 cup chicken broth
1 1/2 cups Marsala cooking wine
1 Tbsp fresh garlic chopped
1 tsp Worcestershire sauce
1 Tbsp fresh lemon juice
1 1/2 to 2 cups canned mushrooms (I used two, but I really like mushrooms!)
2 Tbsp fresh parsley chopped
salt and pepper to taste
With about 30 to 60 minutes before the above ingredients are finished in the slow cooker, warm 1/2 cup of milk or heavy cream and 1/4 cup butter in the microwave. You want the temp to be room temp or even a little warmer. Add 1/4 cup cornstarch and mix very thoroughly (until smooth). Add mixture to slow cooker and mix well. This will thicken your sauce. stir occasionally until sauce has thickened. Place in serving dish and add fresh chopped parsley on top.
A few notes:
You can serve this dish over a few things: mashed potatoes, rice, pasta, or egg noodles. When I made this dish, I made mashed potatoes, once the chicken Marsala was done I poured that over the mashed potato in a large baking dish and heated it for just a little longer because I made the potatoes in advance.
If you have seen any of my other recipes, you know measurements and I don’t always mesh well. These are all approximations and should be altered as you would for YOUR taste. You may want to add more of the liquid ingredients to make more sauce because you like a lot of extra sauce (I do!). Taste as you go and see if you need to add something.
If you add your cornstarch mixture and it becomes too thick, add a little more chicken broth to thin it out.
I also suspect if you really wanted to go the easy route, you could substitute cream of mushroom soup into the crock pot at the beginning and you wouldn’t have to do the last step of cornstarch, cream, and butter. I don’t know that for a fact, but I might try it and report back.
