Crock Pot Chicken Marsala with Mushrooms, Sun Dried Tomatoes and Spinach
A deliciously rich and easy crock pot chicken marsala recipe with sun dried tomatoes, mushrooms, and spinach. Perfect for comforting dinners with minimal effort!
Equipment
- 1 Slow cooker 3–4 quart
Ingredients
Main ingredients
- 1 teaspoon Olive oil optional, for greasing your cooker’s inside
- 3–4 Boneless skinless chicken breasts thawed (around 2 to 2.5 pounds)
- 2–3 teaspoons Minced garlic
- ½ cup Sun dried tomatoes drained (packed in oil, 8 ounces before draining)
- 16 ounces Fresh mushrooms sliced
- 1 cup Chicken broth 8 ounces
- 1 cup Marsala wine 8 ounces to keep things rich
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Dried Italian seasoning
- ½ cup Chicken broth mixed with 3 tablespoons corn starch
- 3 tablespoons Corn starch mixed with broth for thickening
- 8 cups Fresh baby spinach
- 8 ounces Dried linguine cooked to package directions
- ¼ cup Grated Parmesan cheese
Instructions
Instructions
- Lightly grease the inside of your slow cooker with that teaspoon olive oil if you’re feeling the cleanup ease.
- Place your chicken breasts right in the bottom of the cooker, spread them out nice and even.
- Sprinkle the minced garlic over the chicken, then toss on those sun dried tomatoes and sliced mushrooms all around.
- Pour the 1 cup chicken broth and 1 cup Marsala wine slowly over everything so it soaks through.
- Sprinkle salt, pepper, and Italian seasoning evenly across the top. You want all those flavors mingling.
- Put the lid on, make sure the sealing ring is set right, and cook on low for 4 to 5 hours or on high for 2 to 3 hours. That’s until your chicken reaches a tender pull and is cooked through.
- About 20 to 30 minutes before the end, stir in the fresh baby spinach, cover back up and let it wilt down real good.
- Once done, toss your cooked linguine on plates, spoon that chicken and veggies over top, then pour some of the cooking liquid with that broth depth right over everything. Finish with a sprinkle of grated Parmesan cheese.
Notes
Serve the chicken mixture over cooked linguine and finish with Parmesan. Leftovers hold well in the fridge or freezer and reheat beautifully with a splash of broth.