Description
Slow Cooker Chicken Marsala transforms a restaurant-worthy dish into an effortless weeknight dinner. Tender chicken breasts are slow-cooked in a rich Marsala wine and mushroom sauce with a touch of cream, making for an elegant, comforting, and satisfying meal with minimal hands-on time.
Ingredients
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6 boneless, skinless chicken breasts (680 to 900 g total)
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1 tsp garlic powder
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1 tsp dried basil
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1 tsp dried thyme
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½ tsp sweet paprika
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Salt and fresh ground black pepper, to taste
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1 tbsp olive oil
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8 oz sliced mushrooms
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4 cloves garlic, minced
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1 cup dry Marsala wine
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½ cup water
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¼ cup cornstarch
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¼ cup heavy cream
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Chopped fresh parsley, for garnish
Instructions
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Lightly grease a 6-quart slow cooker.
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Season chicken breasts with garlic powder, basil, thyme, paprika, salt, and pepper.
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Heat olive oil in a skillet over medium-high heat. Brown chicken for 3 minutes per side.
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Transfer browned chicken to the slow cooker. Top with mushrooms and minced garlic.
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In the same skillet, pour in Marsala wine, scraping brown bits. Cook for 1 minute.
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Pour wine mixture over chicken and mushrooms.
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Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours (until internal temp reaches 165°F).
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Remove chicken from slow cooker. In a small bowl, whisk water and cornstarch until smooth.
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Stir slurry and heavy cream into the slow cooker. Season as needed.
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Return chicken to the cooker. Cover and cook on HIGH for 20 minutes until sauce thickens.
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Serve with mushroom sauce and garnish with parsley.
Notes
Browning the chicken first adds depth of flavor—don’t skip it.
For a thicker sauce, add an extra tablespoon of cornstarch.
Coconut cream can be used as a dairy-free substitute for heavy cream.
Chicken thighs can be used instead of breasts for a juicier alternative.
Perfect for meal prep and freezer storage.
- Prep Time: 10 minutes
- Cook Time: 4 hours (on LOW) or 2.5 hours (on HIGH)
- Category: Plats
- Method: Slow Cooker
- Cuisine: American