Stuffed Chicken Marsala
This Stuffed Chicken Marsala is a game-changer! Juicy chicken breasts are filled with a rich, cheesy mixture, then slow-cooked in a velvety Marsala wine sauce. The crockpot does all the work, leaving you with a restaurant-quality dish that’s creamy, savory, and packed with flavor. Perfect for busy weeknights or impressing guests, this dish pairs beautifully with mashed potatoes, pasta, or roasted veggies. With just a few simple steps, you’ll have a comforting, gourmet meal without the hassle. Enjoy💖
Ingredients
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.
Instructions
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.
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.
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.)
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).
- 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.
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.
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!
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.
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.
- And that’s it! Grab a plate, pour yourself a drink, and enjoy every bite. 🍽️
Notes
- Don’t overstuff the chicken—leave a little room so the filling stays inside.
- Use toothpicks to secure the chicken and prevent leaks.
- For a thicker sauce, stir in a cornstarch slurry at the end.
- Short on time? You can bake this at 375°F for 25-30 minutes instead of using the crockpot.