Description

Slow Cooker Chicken Marsala is a fantastic take on the Italian-American classic, with juicy chicken breasts gently cooked in a creamy, mushroom-infused Marsala wine sauce. The long, slow-cooking method allows the flavors to blend beautifully, creating a rich, satisfying sauce with a subtle garlic kick. It’s perfect for serving over pasta, mashed potatoes, or even cauliflower rice for a lower-carb option. This recipe brings the ease of crockpot cooking to your favorite Italian flavors, making it accessible for both busy weeknights and elegant weekend dinners. The dish’s creamy sauce and fragrant herbs lend an indulgent quality to the meal, while the slow cooker does most of the work. It’s a sure crowd-pleaser for any occasion, be it family dinners or intimate gatherings.

Ingredients

Units Scale

6 boneless, skinless chicken breasts (1.5 to 2 pounds total)
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
Salt and fresh ground black pepper to taste
1 tablespoon olive oil
8 ounces mushrooms, sliced
4 cloves garlic, minced
1 cup dry Marsala wine (or substitute with chicken broth if preferred)
1/2 cup water
1/4 cup cornstarch
1/4 cup heavy cream
Chopped fresh parsley, for garnish

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Instructions

Lightly grease a 6-quart slow cooker with cooking spray and set aside. Season chicken breasts with garlic powder, basil, thyme, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts to the hot oil and cook for about 3 minutes on each side, until just browned.
Transfer chicken to the slow cooker and top with mushrooms and minced garlic.
Return the skillet to medium-high heat and add the Marsala wine, cooking for about 1 minute to deglaze and capture all the browned bits. Pour the wine over the chicken and mushrooms.
Cover with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165˚F.
Remove chicken from the slow cooker and set aside on a plate.
In a small bowl, whisk water and cornstarch until smooth, then stir into the slow cooker sauce. Add heavy cream and whisk until combined. Return chicken to the slow cooker, cover, and cook on HIGH for 20 minutes, until the sauce thickens.
Transfer chicken to serving plates, top with the thickened mushroom sauce, and garnish with fresh parsley.

Prep Time: 10 minutes
Cook Time: 4 hours (LOW) / 2 hours (HIGH)