Description

Slow Cooker Chicken Marsala is a comforting, creamy dish featuring tender seared chicken breasts simmered in a rich Marsala wine sauce with mushrooms and herbs. It’s a low-effort, high-reward recipe perfect for busy weeknights or elegant dinners, with minimal prep and maximum flavor—all thanks to your trusty slow cooker.

Ingredients

Scale

6 boneless, skinless chicken breasts (680–900 g)
1 tsp garlic powder
1 tsp dried basil
1 tsp dried thyme
½ tsp sweet paprika
Salt and freshly ground black pepper, to taste
1 tbsp (15 ml) olive oil
8 oz (227 g) mushrooms, sliced
4 garlic cloves, minced
1 cup (240 ml) dry Marsala wine
½ cup (120 ml) water
¼ cup (30 g) cornstarch
¼ cup (60 ml) heavy cream
Fresh chopped parsley, for garnish

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Instructions

Lightly spray a 6-liter slow cooker with non-stick spray.
Season chicken with garlic powder, basil, thyme, paprika, salt, and pepper.
Sear chicken in olive oil over medium heat for 3 minutes per side, until golden.
Place chicken in the slow cooker. Top with sliced mushrooms and minced garlic.
Deglaze the skillet with Marsala wine, scraping up brown bits. Simmer 1 minute, then pour into the slow cooker.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
Remove chicken. Whisk together cornstarch and water, then stir into the slow cooker with the heavy cream.
Return chicken to the cooker and cook on HIGH for 20 minutes to thicken the sauce.
Garnish with parsley and serve over pasta, potatoes, or rice.

Notes

Don’t skip searing the chicken—it adds flavor and color.

Use dry Marsala wine for a more balanced, savory taste.

Add more cream at the end if you prefer a richer sauce.

Chop cooked mushrooms finer if serving to picky eaters.

Can prep the chicken the night before to save time.

Prep Time: 15 minutes
Cook Time: 5 hours (on LOW)
Category: Main Course
Method: Slow Cooker
Cuisine: Italian-American