Slow Cooker Chicken Marsala Recipe
Tender chicken breasts slow‑cooked in a rich, earthy Marsala wine and mushroom sauce—effortless comfort food that elevates weeknight dinners.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly cracked black pepper to taste
- ½ cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cups cremini mushrooms sliced
- 1 small yellow onion finely diced
- 4 garlic cloves minced
- ¾ cup dry Marsala wine
- 1 cup low‑sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp cornstarch + 1 tbsp cold water slurry
- ½ cup heavy cream optional
- Chopped fresh parsley and grated Parmesan for garnish
Instructions
- Prep & Dredge: Pound chicken to an even ½–¾" thickness. Season with salt and pepper; dredge in flour, shaking off excess.
- Sear: In a skillet over medium‑high heat, melt butter with olive oil. Sear chicken 2–3 minutes per side until golden. Transfer to slow cooker.
- Assemble: Layer mushrooms, onion, and garlic over chicken. Pour in Marsala wine and broth, then sprinkle thyme, oregano, salt, and pepper.
- Cook: Cover and cook on LOW for 5–6 hours (or HIGH for 2½–3 hours) until chicken is tender.
- Thicken: Remove chicken and keep warm. Stir cornstarch slurry into sauce, set slow cooker to HIGH, and cook uncovered 15–20 minutes until thickened.
- Finish: Stir in heavy cream if using, return chicken to sauce, and warm 5 minutes.
- Garnish & Serve: Top with parsley and Parmesan.
Notes
- Wine choice: Use real dry Marsala for authentic flavor—avoid “cooking wine.”
- Make‑ahead & storage: Refrigerate up to 4 days; freeze up to 2 months. Thaw before reheating.
- Variations: Swap chicken thighs for extra juiciness; omit cream for a lighter sauce; use gluten‑free flour/slurry if needed.