If you’re looking for a satisfying chicken marsala, this slow cooker version delivers that flavor-packed goodness without the fuss. With tender chicken breasts simmered with earthy mushrooms and a rich sauce, it’s heavenly.
This recipe addresses issues such as tough chicken, thin sauce, and bland flavor that can occur with traditional chicken marsala preparations.
I remember one hectic weeknight when I had unexpected guests. I wasn’t sure what to cook, but I had everything for this dish on hand. That’s when I realized how easy it is to set and forget in a slow cooker, freeing up time for mingling.
This recipe works wonderfully because it melds all those delicious flavors together while you tackle other tasks. In just 6 hours, you’ll have a warm, fragrant dish that’s perfect for dinner, served hot over pasta or rice.
If you’re interested in flavor-rich meals, you might want to try my Creamy Chicken Sausage Orzo.
Table of contents
Why You Will Love This Recipe
- Savory Umami Boost , The mushrooms in this dish add a deep, earthy flavor that complements the tender chicken beautifully. Their rich taste elevates the overall flavor profile, making each bite a delight.
- Effortless Meal Prep , With just ten minutes of prep, you can set your slow cooker and let it work its magic for six hours. This hands-off approach means you can focus on other tasks while the meal cooks.
- Thick, Flavorful Sauce , Using cornstarch as a thickening agent results in a luscious sauce that clings to the chicken perfectly. You’ll want to save every drop to enjoy with your favorite side.
- A Family Favorite , This dish is a hit at gatherings with friends and family, offering a comforting warmth that makes it ideal for cozy evenings or festive occasions. It’s a wonderful way to create lasting memories around the table.
Slow Cooker Chicken Marsala with Mushrooms
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: 8 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy vegetarian lion’s mane ‘crab’ cakes with garlic-dill aioli and detailed frying and freezing tips.
Ingredients
Scale
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken thighs: Opt for bone-in, skinless chicken thighs for more flavor and tenderness as they cook low and slow. They won’t dry out easily!
- Marsala wine: Choose a dry Marsala wine for authentic flavor. It’s crucial for that rich, sweet-savory taste. Avoid cooking wine, as it lacks quality.
- Cremini mushrooms: Fresh cremini are my go-to, adding a great earthy flavor. Look for firm, unbruised ones for the best texture. White button mushrooms work too, if you can’t find cremini.
- Chicken broth: Use low-sodium chicken broth to control salt levels. A good quality broth enhances depth, balancing perfectly with the wine and mushrooms.
- Garlic: Fresh garlic is key! Mince it finely for a pungent kick. Avoid pre-minced garlic; it doesn’t pack the same punch in flavor.
- Olive oil: Good quality extra virgin olive oil adds richness and is perfect for sautéing. Makes a difference in flavor compared to regular vegetable oil.
- Fresh parsley: Use fresh parsley for garnish to add brightness and a pop of color. Dried parsley can be used in a pinch, but fresh is best.
- Chicken thighs: Opt for bone-in, skinless chicken thighs for more flavor and tenderness as they cook low and slow. They won’t dry out easily!
- Marsala wine: Choose a dry Marsala wine for authentic flavor. It’s crucial for that rich, sweet-savory taste. Avoid cooking wine, as it lacks quality.
- Cremini mushrooms: Fresh cremini are my go-to, adding a great earthy flavor. Look for firm, unbruised ones for the best texture. White button mushrooms work too, if you can’t find cremini.
- Chicken broth: Use low-sodium chicken broth to control salt levels. A good quality broth enhances depth, balancing perfectly with the wine and mushrooms.
- Garlic: Fresh garlic is key! Mince it finely for a pungent kick. Avoid pre-minced garlic; it doesn’t pack the same punch in flavor.
- Olive oil: Good quality extra virgin olive oil adds richness and is perfect for sautéing. Makes a difference in flavor compared to regular vegetable oil.
- Fresh parsley: Use fresh parsley for garnish to add brightness and a pop of color. Dried parsley can be used in a pinch, but fresh is best.
Recipe Tips
- If your chicken isn’t browning, make sure to pat it dry with paper towels before seasoning it; moisture can prevent a good sear.
- When your sauce seems too thin, whisk 2 tablespoons of cornstarch with water to create a slurry, then stir it into the sauce.
- If mushrooms release too much water, avoid overcooking and add them halfway through the cooking time instead of at the beginning.
- For unevenly cooked chicken, arrange the pieces in a single layer at the bottom of the slow cooker without overlapping.
- When you feel the dish needs more flavor, add an extra tablespoon of marsala wine 30 minutes before serving for a richer taste.
Serving Suggestions
Serve chicken marsala with roasted vegetables or a side of steamed zucchini. I like to include a fresh arugula salad dressed in lemon vinaigrette.
Use to make chicken marsala pasta or chicken marsala risotto. Add chicken marsala to your favorite grain bowls or as a filling for gluten-free tacos.
Top with a drizzle of balsamic reduction or fresh herb pesto for added flavor. I also recommend a sprinkle of fresh parsley or Parmesan cheese to finish.
Recipe variations
- You can use boneless skinless chicken breasts as the main protein in this slow cooker chicken marsala recipe for tender, flavorful results.
- Add 2 teaspoons minced garlic and 1 cup sweet Marsala cooking wine to enrich the flavor profile before slow cooking.
- Either fresh or sliced mushrooms work well; both add umami and texture essential for this dish’s traditional taste.
- If cooking for more people, double ingredients to 8 chicken breasts and 2 cups Marsala wine; increase slow cooking time slightly.
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How to Store?
To keep your slow cooker chicken marsala with mushrooms fresh and delicious, follow these storage tips:
Room Temperature: Place chicken marsala in an airtight container at room temperature for up to 4 hours to maintain safety and flavor quality.
Refrigeration: Store chicken marsala in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Freezing: Transfer chicken marsala to a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
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