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Slow Cooker Chicken Marsala Recipe

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4.3 from 62 reviews

This Slow Cooker Chicken Marsala recipe features tender, juicy chicken breasts simmered in a rich and creamy Marsala wine sauce with mushrooms and garlic. Perfect for an easy and flavorful weeknight dinner, this dish combines classic Italian flavors with the convenience of slow cooking to deliver a comforting and elegant meal.

Ingredients

Chicken and Seasoning

  • 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
  • ¾ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper (or to taste)

Cooking and Sauce

  • 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

Garnish

  • Chopped fresh parsley (optional)

Instructions

  1. Prep. Lightly grease a 6-quart slow cooker with cooking spray and set aside to prepare for the cooking.
  2. Prepare the chicken. Season the chicken breasts evenly with garlic powder, dried basil, thyme, paprika, salt, and black pepper to ensure a flavorful base.
  3. Sear the chicken breasts. Heat olive oil in a skillet over medium-high heat, then brown the seasoned chicken breasts for about 3 minutes per side until golden. Transfer chicken to the slow cooker, then top with sliced mushrooms and minced garlic.
  4. Add the wine. Using the same skillet, return to medium-high heat and pour in the Marsala wine. Cook for 1 minute, scraping the browned bits off the skillet bottom to incorporate flavor, then pour this wine sauce over the chicken and mushrooms in the slow cooker.
  5. Cook. Cover the slow cooker with a 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 and is tender.
  6. Thicken the sauce. Mix water and cornstarch in a small bowl to make a slurry, then whisk it into the slow cooker sauce. Add the heavy cream and stir until fully combined. Season the sauce with additional salt and pepper if needed to taste.
  7. Continue to cook. Return the chicken breasts to the slow cooker, cover, and cook on HIGH for an additional 20 minutes or until the sauce thickens to a creamy consistency. Optionally adjust cream quantity for a richer sauce.
  8. Serve. Plate the chicken and generously spoon the creamy mushroom Marsala sauce over it. Garnish with chopped fresh parsley if desired and serve warm.

Notes

  • For best results, use boneless skinless chicken breasts evenly sized for uniform cooking.
  • If Marsala wine is unavailable, dry sherry or a dry white wine can be substituted.
  • To make this recipe dairy-free, substitute heavy cream with coconut cream or a suitable non-dairy cream alternative.
  • Serve with pasta, mashed potatoes or steamed vegetables to complement the rich sauce.
  • Make sure to not skip searing the chicken as it adds depth of flavor to the dish.

Find it online: https://justsosavory.com/slow-cooker-chicken-marsala-recipe/