Description
Delicious and tender Slow Cooker Chicken Marsala features seared chicken breasts simmered in a rich and creamy Marsala wine sauce with mushrooms and garlic. This comforting Italian-American dish is easy to prepare and perfect for a flavorful weeknight dinner.
Ingredients
Chicken and Seasonings
- 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
Sauce and Cooking
- 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
- Prep the slow cooker: Lightly grease a 6-quart slow cooker with cooking spray and set aside to prevent sticking.
- Prepare the chicken: Season the chicken breasts on all sides evenly with garlic powder, dried basil, dried thyme, sweet paprika, salt, and black pepper to infuse flavor.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook about 3 minutes per side until browned but not cooked through. Transfer the chicken to the slow cooker and layer with sliced mushrooms and minced garlic on top.
- Add the Marsala wine: Return the skillet to medium-high heat and pour in the Marsala wine. Let it cook for 1 minute, scraping up any browned bits from the bottom for extra flavor. Pour the wine and pan juices over the chicken and mushrooms in the slow cooker.
- Slow cook the chicken: Cover with the 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. This slow cooking tenderizes the chicken and melds the flavors.
- Thicken the sauce: In a small bowl or mug, whisk together the water and cornstarch until smooth. Stir this slurry into the wine sauce in the slow cooker. Add the heavy cream and whisk to combine. Taste the sauce and adjust salt and pepper as needed for seasoning.
- Finish cooking: Return the chicken breasts to the slow cooker, cover, and cook on HIGH for an additional 20 minutes or until the sauce has thickened nicely. For a richer sauce, add a bit more heavy cream if desired.
- Serve: Plate the chicken breasts, spoon the creamy mushroom Marsala sauce generously over them, garnish with fresh parsley if using, and serve immediately for a comforting meal.
Notes
- For best flavor, sear the chicken before slow cooking to develop a rich browned crust.
- Use dry Marsala wine to keep the sauce balanced and authentic.
- Check internal chicken temperature to ensure it is cooked safely to 165˚F.
- You can substitute heavy cream with half-and-half for a lighter sauce but it may be less rich.
- The sauce thickens after adding the cornstarch slurry; cook additional time as needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve creaminess.
