March 21 2025

Stuffed Chicken Marsala Crockpot

Name: Stuffed Chicken Marsala
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 4 boneless (skinless chicken breasts); 1 cup shredded mozzarella cheese (or provolone for a stronger flavor); ½ cup cream cheese (softened); 1 cup fresh spinach (chopped (or use frozen, thawed, and drained)); 2 cloves garlic (minced); ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon Italian seasoning; 1 cup Marsala wine (or chicken broth for a non-alcoholic option); 1 cup chicken broth; 1 cup mushrooms (sliced (baby Bella or white mushrooms work great)); 1 small onion (finely chopped); 1 tablespoon butter; 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening); ½ teaspoon salt; ½ teaspoon black pepper; Fresh parsley (chopped); Extra shredded cheese for topping; No spinach? Try chopped kale or sun-dried tomatoes for a twist.; No Marsala wine? A mix of white grape juice and a splash of balsamic vinegar works in a pinch.; Want a lighter version? Use low-fat cream cheese and mozzarella.

Khemit Dinner Recipes 0

Hey there! How are you doing today?

You know those nights when you just want something rich, creamy, and absolutely delicious—but without spending hours in the kitchen?

Yeah, me too. That’s why I love this Stuffed Chicken Marsala Crockpot recipe, and I know you will too.

This is the kind of meal that makes you close your eyes after the first bite.

And the best part of all? Your crockpot does all the hard work while you go about your day.

I get it—life gets busy sometimes. Between work, errands, and everything else on your plate, standing over a hot stove isn’t always an option neither.

But that doesn’t mean you have to settle for boring meals at all. This recipe is proof that easy can still be insanely good.

Here’s what I love the most about it:

You only need a few simple ingredients. No fancy stuff.
It takes just a few minutes to prep, then the crockpot takes over.
The flavors get even better the longer it cooks.

And let’s be honest, there’s something magical about coming home to the smell of a slow-cooked meal waiting for you. So grab your crockpot, and let’s make this Stuffed Chicken Marsala happen. I promise—it’ll be a new favorite.

Ingredients

For the Stuffed Chicken:

4 boneless, skinless chicken breasts
1 cup shredded mozzarella cheese (or provolone for a stronger flavor)
½ cup cream cheese, softened
1 cup fresh spinach, chopped (or use frozen, thawed, and drained)
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Italian seasoning

For the Marsala Sauce:

1 cup Marsala wine (or chicken broth for a non-alcoholic option)
1 cup chicken broth
1 cup mushrooms, sliced (baby Bella or white mushrooms work great)
1 small onion, finely chopped
1 tablespoon butter
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
½ teaspoon salt
½ teaspoon black pepper

Optional Garnish:

Fresh parsley, chopped
Extra shredded cheese for topping

Substitutions:

No spinach? Try chopped kale or sun-dried tomatoes for a twist.
No Marsala wine? A mix of white grape juice and a splash of balsamic vinegar works in a pinch.
Want a lighter version? Use low-fat cream cheese and mozzarella.

Now that we have everything ready, let’s put it all together!

How to Cook Stuffed Chicken Marsala in the Crockpot

Time to make some magic happen! Follow these simple steps, and before you know it, you’ll have a rich, cheesy, and downright irresistible meal waiting just for you.

1. Prep the Chicken

Lay the chicken breasts flat on a cutting board.
Carefully slice a pocket into each one—don’t cut all the way through! You want a little pocket, not two chicken filets.

2. Make the Filling

In a bowl, mix mozzarella, cream cheese, spinach, garlic, salt, pepper, and Italian seasoning.
Try not to eat it all with a spoon. (I won’t judge.)

3. Stuff the Chicken

Scoop the cheesy filling into each chicken pocket. Don’t be shy—the more, the better!
Secure with toothpicks if needed (unless you like a surprise cheese explosion).

4. Sear for Extra Flavor (Optional but Recommended!)

Heat butter in a pan over medium-high heat.
Sear the stuffed chicken for 2 minutes per side—just enough to get some golden color.
No worries if you skip this step; the crockpot will still do its thing.

5. Load Up the Crockpot

Place the sliced mushrooms and onions in the crockpot.
Lay the stuffed chicken on top.
Pour in the Marsala wine and chicken broth.

6. Let the Crockpot Do Its Magic

Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Check the chicken—once it hits 165°F (75°C) internally, it’s ready to go!

7. Thicken the Sauce

Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the crockpot.
Let it cook for another 10-15 minutes to thicken up.

8. Serve and Enjoy!

Remove the toothpicks (trust me, no one wants to bite into one).
Spoon that rich, creamy Marsala sauce over the chicken.
Sprinkle with fresh parsley and extra cheese if you’re feeling fancy.

Common Mistakes to Avoid

We’ve all had kitchen mishaps, but let’s make sure your Stuffed Chicken Marsala turns out chef’s kiss perfect. Here’s what not to do:

1. Overstuffing the Chicken

🚨 The Problem: You get a little too excited with the cheesy filling, and it all oozes out while cooking.
Fix: Leave a little breathing room! Don’t pack it like a suitcase—just enough to close the pocket easily. Toothpicks help!

2. Skipping the Sear (I see you, impatient cook!)

🚨 The Problem: Your chicken looks a little… sad and pale.
Fix: A quick 2-minute sear in a pan before the crockpot adds flavor and color. Totally worth the extra step!

3. Using the Wrong Wine

🚨 The Problem: You grab a super sweet Marsala wine and wonder why dinner tastes like dessert.
Fix: Use dry Marsala wine, not sweet. If you’re subbing, use chicken broth with a splash of balsamic vinegar instead.

4. Forgetting to Thicken the Sauce

🚨 The Problem: Your sauce is more like soup.
Fix: Mix cornstarch with a little water and stir it in during the last 10-15 minutes. Thick, silky sauce = perfection.

5. Not Checking the Chicken Temp

🚨 The Problem: Either dry, overcooked chicken or—yikes—undercooked poultry.
Fix: Use a meat thermometer. 165°F (75°C) is the sweet spot!

Variations & Customizations

Want to switch things up? Here are three fun ways to tweak this recipe to match your taste (or what’s in your fridge!).

1. Keto-Friendly & Extra Low-Carb

Swap the Marsala wine for more chicken broth + a splash of vinegar (keeps it lower in sugar).
Use full-fat cheese and heavy cream instead of cream cheese for extra richness.
Serve with zucchini noodles or cauliflower mash instead of pasta or rice.

2. Spicy Kick Version

Add ½ teaspoon red pepper flakes to the cheese filling for a little heat.
Drizzle with spicy marinara instead of the Marsala sauce for a fun twist.
Toss in sliced jalapeños with the mushrooms for a bold, fiery flavor.

3. Vegetarian Swap

Replace chicken with large portobello mushrooms—just stuff them like you would the chicken!
Use vegetable broth instead of chicken broth.
Add extra spinach and sun-dried tomatoes for a flavorful, meat-free twist.

Serving & Presentation Tips

You’ve put in the work—now let’s plate it like a pro! Here’s how to serve your Stuffed Chicken Marsala so it looks just as good as it tastes.

1. Let It Rest (Seriously, Don’t Skip This!)

After cooking, let the chicken sit for 5 minutes before slicing. This keeps it juicy and lets the flavors settle.

2. Slice or Serve Whole? Your Call!

For a fancy touch: Slice the chicken at a slight angle so the cheesy filling peeks out—total restaurant vibes.
For a hearty meal: Keep the chicken whole and let that golden sauce do the talking.

3. Drizzle, Don’t Drown

Spoon that rich Marsala sauce over the top instead of just dumping it on the plate. It looks better and keeps the texture just right.

4. Pick the Perfect Side

Classic: Serve with buttery mashed potatoes or creamy risotto.
Light & fresh: Try it with steamed asparagus, roasted green beans, or a crisp side salad.
Low-carb: Pair with cauliflower mash or zucchini noodles.

5. Garnish Like a Boss

Sprinkle with chopped fresh parsley for color.
Add shaved Parmesan on top for extra flair.
A light crack of black pepper right before serving takes it up a notch.

How to Serve Stuffed Chicken Marsala

This dish is best served hot, straight from the crockpot, with a generous drizzle of that rich, flavorful Marsala sauce.

You can plate the chicken whole or slice it at an angle to show off the cheesy filling.

Pair it with mashed potatoes, risotto, or a light veggie side like roasted asparagus or green beans. For extra flavor, sprinkle fresh parsley and a little shaved Parmesan on top. Grab a fork, and enjoy every creamy, savory bite!

Presentation Ideas – Make It Look Irresistible!

They say we eat with our eyes first, so let’s make your Stuffed Chicken Marsala look as amazing as it tastes! Here are some easy ways to plate it like a pro:

1. The Classic Restaurant Look

Place the stuffed chicken on a large white plate (makes the colors pop!).
Spoon the Marsala sauce over the top, letting it cascade down the sides.
Sprinkle with chopped fresh parsley and a little shaved Parmesan for a fancy touch.

2. Rustic & Cozy Style

Serve it in a shallow bowl with creamy mashed potatoes or risotto.
Let the sauce pool around the chicken for that rich, comforting look.
Add a few roasted mushrooms on top for extra texture.

3. Elegant Dinner Party Vibes

Slice the chicken at an angle to reveal the cheesy, savory filling.
Arrange the slices in a slightly overlapping pattern on the plate.
Drizzle with sauce, then garnish with a single fresh basil leaf or a sprig of thyme.

4. Low-Carb & Fresh

Serve over a bed of zucchini noodles or roasted asparagus for a lighter look.
Use a dark plate (like slate or black ceramic) to contrast the creamy sauce.
Finish with a light dusting of black pepper and sea salt for extra appeal.

No matter how you plate it, just make sure there’s plenty of sauce—because that’s the real star of the show! 😍

Recipe Best Tips – Make It Perfect Every Time!

Want your Stuffed Chicken Marsala to turn out chef-level amazing? Here are some top tips to get it just right:

1. Don’t Skip the Searing!

Browning the chicken before adding it to the crockpot locks in flavor and keeps it from falling apart.

2. Use the Right Cheese

Mozzarella melts beautifully, but mixing in Parmesan or provolone gives extra richness. Avoid pre-shredded cheese—it doesn’t melt as well!

3. Secure the Filling

Use toothpicks to hold the chicken closed while cooking (just remember to remove them before serving!).

4. Choose the Right Marsala Wine

Dry Marsala gives a deep, rich flavor. Sweet Marsala will make the sauce a little sweeter—go with what you love!

5. Don’t Overcook

Stick to 3–4 hours on LOW in the crockpot. Any longer, and the chicken might dry out.

6. Thicken the Sauce at the End

If the sauce is too thin, remove the chicken and stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to get that velvety texture.

7. Let It Rest Before Slicing

Giving it 5 minutes to rest after cooking keeps the juices inside—nobody wants dry chicken!

Storage & Freezing

Got leftovers? Lucky you! Here’s how to store and reheat them so they taste just as good the next day.

Refrigerating Leftovers

Let the chicken cool completely before storing.
Place in an airtight container with the sauce to keep it moist.
Store in the fridge for up to 3 days.

Freezing for Later

Wrap each stuffed chicken breast individually in plastic wrap, then place them in a freezer-safe container.
Store for up to 2 months.
Pro tip: Freeze the sauce separately in an airtight container to keep the texture just right.

Reheating Tips

Microwave: Heat in 30-second bursts, covered, to prevent drying out.
Oven (Best Method!): Place in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes until warm.
Stovetop: Heat gently in a pan over low heat, adding a splash of broth or cream if the sauce thickens too much.

Frequently Asked Questions (FAQs)

Here are some of the most common questions about making Stuffed Chicken Marsala—answered!

1. Can I use chicken thighs instead of chicken breasts?

Yes! Just make sure they’re boneless and skinless, and adjust the cooking time since thighs tend to cook faster.

2. What if I don’t have Marsala wine?

No problem! You can substitute it with dry sherry, Madeira wine, or even chicken broth for a non-alcoholic version. The flavor won’t be exactly the same, but it’ll still be delicious.

3. How do I keep the filling from leaking out?

Use toothpicks to hold the chicken together while cooking. Also, don’t overstuff—leave a little room so it stays sealed!

4. Can I make this in the oven instead of a crockpot?

Absolutely! Bake at 375°F (190°C) for 25-30 minutes, or until the chicken reaches an internal temp of 165°F (75°C).

5. How do I make the sauce thicker?

Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) at the end of cooking. Let it simmer for a few minutes until it thickens.

6. What sides go best with this dish?

Mashed potatoes, risotto, roasted veggies, or even pasta all pair beautifully with this creamy Marsala sauce.

7. Can I prep this ahead of time?

Yes! You can stuff and sear the chicken a day in advance, then store it in the fridge. When ready, just pop it in the crockpot and cook as directed.

Conclusion

And that’s all—Stuffed Chicken Marsala, straight from your crockpot and bursting with flavor.

Once you taste that creamy, cheesy goodness, you’ll never look at plain chicken the same way again.

Try it out, make it your own, and let me know how it turns out! Did you add extra cheese? Go wild with the mushrooms? Or maybe you found a side dish that takes it to the next level?

Either way.Drop a comment, share your version, and let’s talk chicken! 🥂

One thing’s for sure—you won’t be buying store-bought Marsala anytime soon. 😉

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