Slow Cooker Chicken Marsala

chicken digging into chicken and rice with creamy mushroom sauce

Print Recipe

4.89 from 488 votes

Easy, and flavorful Slow Cooker Chicken Marsala in a garlic and mushroom marasla sauce!

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Tiffany Azure

Ingredients

4 boneless skinless chicken breasts
salt and pepper to taste (I used about ½ teaspoon of each)
2 teaspoons minced garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
½ cup water
¼ cup corn starch
fresh parsley roughly chopped

Instructions

Lightly grease your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

Video

Notes

Serving suggestion - Serve with rice or mashed potatoes.

Don't like mushrooms? Leave them out! I do love the flavor they add to the sauce though so I recommend leaving them in large enough pieces that you can just easily pick them out if you don't like them.

Marsala wine substitute - chicken broth makes a great substitute.

Nutrition