crock pot chicken marsala

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What a lovely beginning to the day. I woke up to the smell of rain. Jeff had opened the windows and doors to let the cool, fresh air rush through the house before I emerged from the bedroom. I got my tea and settled into “my” spot on the couch so I could wake up a little bit. Then I made a quick jaunt to the market to get bread and eggs so I could make my cucumber basil and curried egg salad tea sandwiches. The last time I made tea sammys I was preparing a little cooler for our road trip up north. They make awesome traveling food…along with a big thermos of iced tea.

So, today I made my sandwiches and then walked up to our friends’ place to share a cuppa and conversation. Dave made a big brown betty pot of Puerh and we all hung out for a couple hours.

Now I have to get to work cleaning and organizing, and after that, more cooking and photo taking.

I did promise you a recipe, didn’t I? Well, here it is. This is seriously one of the best things I’ve ever made in the Crock Pot. Even Jeff, the chicken marsala expert, approved.  The leftovers are phenomenal.

4 lb. boneless, skinless chicken thighs, fresh or completely thawed

2 (10 oz.) cans beef consomme

2 cups good quality marsala wine, divided

8 Tablespoons minute tapioca

1/4 cup sugar

1 Tablespoon tarragon

1 Tablespoon parsley

1 Tablespoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon white pepper

1 lb. linguini

4 Tablespoons butter

freshly grated Parmesan cheese (for topping)

chopped fresh parsley (for garnish)

Place the chicken thighs, beef consomme, 1 cup of the marsala wine, tapioca, sugar, tarragon, parsley, onion powder, garlic powder, salt and white pepper in a 6 to 7 quart Crock Pot/ Slow Cooker. Mix well and cover. Turn the Crock Pot to the “high” setting and cook for 5 hours.

When the 5 hours is up, cook the linguini according to package directions for “al dente” pasta. Drain very well, place in a large pasta bowl or mixing bowl and toss the noodles with a little olive oil to keep them from sticking together. Cover with heavy duty foil to keep warm until you’re ready to plate your chicken marsala.

Break up the chicken into small pieces, using a wooden spoon. Stir in the remaining cup of Marsala wine, and the 4 Tablespoons of butter until melted. Mix well and adjust seasonings to suit your taste.

Plate the linguini in individual pasta serving bowls. Top with some of the chicken marsala, grated Parmesan, and chopped parsley.



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  14 comments for “crock pot chicken marsala

  1. September 18, 2013 at 2:38 pm

    Yummmm! You think this would work for breasts too??

    • Melissa
      September 18, 2013 at 3:54 pm

      Hi Sophia 🙂 I personally don’t really like chicken breasts prepared in the crock pot. They always seem to dry out. You certainly could try it and see how it goes though. Thanks so much for stopping by. Great question! XO

  2. September 18, 2013 at 3:09 pm

    This looks so good, Melissa! Pinning!

    • Melissa
      September 18, 2013 at 3:53 pm

      Thanks so much, Sheena! 🙂 enjoy.

  3. Tren
    September 26, 2014 at 9:27 am

    Chicken marsala! YOU WILL HAPPEN this weekend. Prepare yourself to be delicious. (Thanks Melissa! I love your recipes and I am frequently jealous of your life.)

    • Melissa
      October 4, 2014 at 9:08 am

      Aw, Tren …. what a lovely message to receive 🙂 I hope you enjoy that marsala! It’s one of our favorite comfort food meals. SO good and so easy to prepare. Thanks for visiting me! XOXO ~M

  4. Tren
    October 6, 2014 at 8:09 am

    Chicken Marsala performed as directed and was tasty! Next will be the 3 Day Coconut Cake. Thanks so much! 🙂

    • Melissa
      November 24, 2014 at 1:57 pm

      My pleasure, Tren! So happy you’re enjoying the recipes! ~M 🙂

  5. Cathy
    November 9, 2014 at 7:14 pm

    This looks great! I have not used chicken thighs before, but I will give it a try. I am sure DH will love it. 🙂

    • Melissa
      November 24, 2014 at 1:57 pm

      Hi Cathy! thanks for stopping by! 🙂

  6. Linda
    November 10, 2014 at 1:43 am

    I think I would saute` mushrooms and add when you add the 2nd cup of marsala and butter. Or to make it easier add a jar/can of drained mushrooms = yum

    • Melissa
      November 24, 2014 at 1:58 pm

      Love your renditions, Linda! Enjoy, and thanks for visiting my blog and trying my recipe! 🙂

  7. Beverly Anderson
    November 10, 2014 at 11:59 am

    How many will this recipe serve? Love my crockpot! Thanks for all the great recipes!

    • Melissa
      November 24, 2014 at 1:59 pm

      This recipe will generously serve 8 people, Beverley 🙂 enjoy!

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