This slow-cooker chicken Marsala recipe gets its full flavor from plenty of mushrooms and fragrant shallots. Whole-wheat pasta soaks up the rich sauce. Round it out with a simple green salad for a comforting healthy dinner.

Robin Bashinsky
Source:, December 2019




Ingredient Checklist


Instructions Checklist
  • Whisk flour and 1/2 cup broth in a small bowl until smooth. Combine the flour mixture, mushrooms, shallots, Marsala, thyme and the remaining 1/2 cup broth in a 6-quart slow cooker. Arrange chicken in a single layer in the slow cooker; sprinkle with salt and pepper. Cover and cook on Low until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 3 hours to 3 hours, 30 minutes.

  • Cook pasta according to package directions; drain. Serve the chicken over the pasta. Top with the Marsala sauce and sprinkle with parsley.

Nutrition Facts

479 calories; protein 46.8g 94% DV; carbohydrates 56.9g 18% DV; exchange other carbs 4; dietary fiber 6.2g 25% DV; sugars 5.3g; fat 6.2g 10% DV; saturated fat 1.5g 8% DV; cholesterol 94mg 31% DV; vitamin a iu 449.4IU 9% DV; vitamin c 5.1mg 8% DV; folate 91.8mcg 23% DV; calcium 67.1mg 7% DV; iron 4.5mg 25% DV; magnesium 122.5mg 44% DV; potassium 1070.7mg 30% DV; sodium 549.8mg 22% DV; thiamin 0.4mg 45% DV.