Go Back
Print

Lighter Slow Cooker Chicken Marsala Casserole

This Slow Cooker Chicken Marsala Casserole is a lighter take on a classic Italian dish. It’s easy to make in your Crock-Pot and perfect for warming you up on chilly nights!
Course Main Course
Cook Time 8 hours 15 minutes
Servings 4
Author Jessica

Ingredients

  • 4 thin boneless, skinless chicken breasts
  • 1/2 cup whole wheat flour
  • 1/3 cup Marsala wine
  • 1/2 cup vegetable or chicken broth
  • 1 tsp. corn starch + a little water
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • 2 cups baby bella mushrooms sliced
  • 6 oz broad egg noodles prepared al dente
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Optional: grated Parmesan cheese fresh oregano

Instructions

  • Heat about a tablespoon or two of olive oil in a skillet.
  • While the oil is heating, coat the chicken, on both sides, in flour.
  • Add the chicken to the skillet and cook until the chicken is golden brown on each side, about 4 minutes.
  • Add the chicken to the Crock-Pot.
  • In a medium bowl, whisk Marsala, broth, corn starch, garlic powder, and seasoning. Pour over chicken.
  • Add the sliced mushrooms around the chicken, cover the Crock-Pot, and heat on low for 8 hours.
  • About a half hour before serving, prepare the egg noodles by boiling just until al dente.
  • Add the noodles to the crockpot and stir.
  • Season with salt and pepper and serve with grated Parmesan cheese and chopped fresh oregano, if desired.

Notes

Tip: The pasta will soak up a lot of the Marsala sauce. Double the sauce recipe if you want extra sauce, or prepare extra sauce on the side in a saucepan (bring it to a boil, lower heat, and allow sauce to reduce a little) to spoon over this dish.