Name: Slow Cooker Chicken Marsala Recipe
Prep time: 15 min
Cook time: PT-491718H30M32S
Total time: PT-491718H30M32S
Cuisine: Italian
Ingredients: 6 boneless, skinless chicken breasts (1.5 to 2 pounds total); 1 teaspoon garlic powder; 1 teaspoon dried basil; 1 teaspoon dried thyme; ½ teaspoon sweet paprika; Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; 8 ounces sliced mushrooms; 4 cloves garlic, minced; 1 cup dry Marsala wine; ½ cup water; ¼ cup cornstarch; ¼ cup heavy cream; Chopped fresh parsley (optional)

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Introduction

Slow Cooker Chicken Marsala is a comforting and flavorful dish perfect for busy weeknights. Tender chicken breasts are simmered in a rich Marsala wine and mushroom sauce, creating a savory meal with minimal effort.

This dish shows five pieces of golden-brown cooked chicken breasts arranged closely in a pan. On top and between the chicken pieces, there are many light brown mushroom slices with dark centers. The dish is covered with a light creamy sauce mixed with small green herb bits scattered all over, adding fresh color. The texture of the sauce looks smooth and slightly thick, filling the spaces around the chicken and mushrooms. The background is a white marbled texture, emphasizing the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boneless, skinless chicken breasts (1.5 to 2 pounds total)
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon sweet paprika
Salt and freshly ground black pepper (to taste)
1 tablespoon olive oil
8 ounces mushrooms (sliced)
4 cloves garlic (minced)
1 cup dry Marsala wine
½ cup water
¼ cup cornstarch
¼ cup heavy cream
Chopped fresh parsley (for garnish, optional)

Instructions

Step 1: Lightly grease a 6-quart slow cooker with cooking spray and set aside.
Step 2: Season the chicken breasts all over with garlic powder, dried basil, thyme, sweet paprika, salt, and pepper.
Step 3: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for about 3 minutes on each side until just browned. Transfer the chicken to the slow cooker and top with the sliced mushrooms and minced garlic.
Step 4: Return the skillet to medium-high heat and add the Marsala wine. Cook for 1 minute, scraping up browned bits from the pan. Pour the wine mixture over the chicken and mushrooms in the slow cooker.
Step 5: Cover 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 the chicken and set aside on a plate.
Step 6: In a small bowl, whisk together the water and cornstarch until smooth. Stir this slurry into the liquid in the slow cooker. Add the heavy cream and whisk to combine. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Return the chicken to the slow cooker, cover, and cook on HIGH for an additional 20 minutes, or until the sauce thickens. For a creamier sauce, add more heavy cream if desired.
Step 8: Serve the chicken on plates, spoon the creamy mushroom sauce over the top, and garnish with chopped fresh parsley if using.

Tips & Variations

For extra flavor, marinate the chicken in the seasoning mix for 30 minutes before searing.
Use cremini or baby bella mushrooms for a deeper, earthier taste.
Substitute heavy cream with half-and-half or Greek yogurt for a lighter sauce, adding yogurt at the end to prevent curdling.
Serve over mashed potatoes, pasta, or rice to soak up the delicious sauce.

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to maintain the sauce’s creamy texture. Avoid boiling when reheating to prevent the cream from separating.

How to Serve

The image shows a close-up of cooked chicken breasts covered in creamy sauce with sliced mushrooms on top. There are several browned chicken breasts as the base layer, with a smooth light beige sauce covering them. The mushrooms are sliced thin and spread evenly over the chicken, their texture soft and slightly moist. Small green herbs are sprinkled lightly on top, adding a touch of color. The whole dish appears rich and flavorful with a warm tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay moist during slow cooking. Adjust cooking time slightly if needed, ensuring the internal temperature reaches 165˚F.

What can I substitute for Marsala wine?

If you don’t have Marsala wine, dry sherry or a combination of red or white wine with a splash of brandy can be used as alternatives. For a non-alcoholic option, use grape juice with a bit of balsamic vinegar for acidity.