Description
Slow Cooker Chicken Marsala is a rich, savory Italian-American classic made effortless in a slow cooker. Tender chicken breasts are gently braised with earthy mushrooms, garlic, and dry Marsala wine, creating a deeply flavorful sauce that develops complexity over hours of low, steady heat.
Ingredients
Scale
For the Chicken
- 4 boneless skinless chicken breasts (or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup all-purpose flour (optional, for dredging)
- 2 tablespoons olive oil (if searing)
For the Marsala Sauce
- 1 cup dry Marsala wine
- ¾ cup chicken broth
- 3 cups sliced cremini or baby bella mushrooms
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Season the chicken
Pat chicken dry. Season both sides with salt, pepper, oregano, and thyme. - Layer in slow cooker
Add mushrooms and garlic to the bottom of the slow cooker. Place seasoned chicken on top. - Add liquids
Pour Marsala wine and chicken broth over the chicken. - Cook
- LOW: 5–6 hours
- HIGH: 3–4 hours
Chicken should reach an internal temperature of 165°F (74°C).
- Finish the sauce
Remove chicken and tent loosely with foil.
In a small bowl, mix cornstarch and water. Stir slurry into slow cooker along with heavy cream and butter.
Cover and cook on HIGH for 15–20 minutes until sauce thickens. - Serve
Return chicken to the sauce. Garnish with parsley.
Serve over pasta, mashed potatoes, or rice.
- Prep Time: PT15M
- Cook Time: PT3H00M
- Category: Dinner
- Cuisine: Italian-American
Nutrition
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g