Go Back

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala with tender chicken breasts and a glossy Marsala mushroom sauce. Made in the slow cooker, then thickened with a cornstarch slurry for a rich, spoonable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala
  • 4 boneless skinless chicken breasts about 4 breasts
  • 2 cup cremini mushrooms, sliced
  • 0.75 cup Marsala wine
  • 0.5 cup chicken broth
  • 3 clove garlic, minced
  • 1 small shallot, diced
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp butter
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 fresh parsley for garnish optional garnish

Equipment

  • 1 slow cooker

Method
 

Season and load the slow cooker
  1. Season the chicken breasts with salt, black pepper, and dried thyme, then place them in the slow cooker.
  2. Add the mushrooms, garlic, and shallot around the chicken, then pour in the Marsala wine and chicken broth.
Slow-cook until tender
  1. Cook on low for 4–5 hours, until the chicken is cooked through and tender.
Thicken the sauce
  1. Remove the chicken and set it aside on a plate.
  2. Whisk the cornstarch and cold water together, then stir it into the slow cooker sauce.
  3. Cook on high for 15 minutes, until the sauce thickens.
Finish and serve
  1. Stir in the butter until melted, creating a glossy sauce.
  2. Return the chicken to the sauce and serve over egg noodles or mashed potatoes, garnished with fresh parsley.

Notes

For the best flavor, slice mushrooms evenly so they cook at the same rate. Refrigerate leftovers in a covered container for up to 3 days; reheat gently to avoid thinning. Freezing is not recommended because the sauce may separate after thawing. For a lower-fat option, use half the butter and substitute olive oil for the final fat while keeping the cornstarch slurry the same.