Chicken Marsala -Crockpot

"This tasty dish is one we enjoy often. Make sure you are using a good quality broth; this makes a BIG difference in the taste of the chicken. This can easily be made gluten free by using you favourite gluten free all-purpose flour blend."

Original recipe yields 4 servings


  • Serving Size: 1 (369.7 g)
  • Calories 534.1
  • Total Fat - 13 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 161.2 mg
  • Sodium - 1091.7 mg
  • Total Carbohydrate - 35.3 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.3 g
  • Protein - 64.1 g
  • Calcium - 48 mg
  • Iron - 2.9 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.3 mg

Step 1

Place the flour, salt, pepper and garlic powder in a large plastic bag and shake to mix.

Step 2

Melt 2 tablespoons bacon drippings in a large skillet over medium heat.

Step 3

Meanwhile place the chicken breasts in the flour mixture and shake to coat; remove the breasts from flour mixture and shake off excess flour.

Step 4

Place the breast in the skillet and brown both sides (About 4-5 minutes per side)

Step 5

Place the browned chicken breasts in the bottom of the crock that has been sprayed with non-stick spray.

Step 6

Melt the remainder of the bacon drippings in the skillet and cook the mushroom and onions until softened.

Step 7

Add the broth and wine to mushrooms and onions and bring to a simmer, continue to cook for 2 minutes while scrapping the bits on bottom of skillet.

Step 8

Pour over the chicken pieces, cover and cook on low for 4 hours.

Step 9

Add the crumbled bacon and serve with a side of mashed potatoes or cooked rice.

Step 10


Tips & Variations

No special items needed.