Kitchen Catastrophe #29: Chicken Marsala

Kitchen Catastrophe #29: Chicken Marsala

Crock Pots, the best kitchen appliance that you always mean to use. Hello, and welcome to back to Kitchen Catastrophe, with your replacement host Alan Vandegrift, where we are going to make you less afraid of the simmering simple stew-er that is probably sitting in the back of your cabinet right now.  

What I am trying to get at is that you haven’t used your slow cooker in a while or ever. Today, in honor of Independence Day we will be discussing how to do less work and get something amazing out of it. Ahh the American dream.

We also sell illegal fireworks over there

We are going to use the Jew invented appliance to cook us up an Italian-American dish, Chicken Marsala! Chicken Marsala uses a very specific win to make a reduction sauce. Can anyone guess what that is? …….. Judging by your silence I will let you in on it: Marsala wine! A wine called such because it is made in the city of Marsala in Sicily.

Now, I cannot stress enough how easy this recipe is, or how easy most crock pot recipes are. The majority of their instructions are: Dump things in Crock pot, wait 8 hours. Enjoy. THAT’S IT!

Take four chicken breasts, line them in the bottom of the slow cookers, and then cover with mushrooms, Marsala wine, and garlic. Set to low and wait.


Open that sucker up and add a mix of water and cornstartch to the mix, stir it up and then set the heat to high. Cook for another 30 min until sauce thickens.  Plate it and serve with rice or egg noodles.




  • 4 boneless skinless chicken breasts
  • salt and pepper to taste (I used about ½ teaspoon of each)
  • 2 teaspoons minced garlic
  • 1 cup sliced mushrooms
  • 1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
  • ½ cup water
  • ¼ cup cornstarch
  • fresh parsley, roughly chopped


  1. Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
  2. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
  3. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
  4. Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.