Description
This Slow Cooker Chicken Marsala is a fuss-free version of the classic Italian-American dish, featuring tender chicken breasts simmered in a rich, savory Marsala wine sauce with mushrooms and herbs. The slow cooker does all the heavy lifting, making it perfect for busy weeknights or impressive yet easy entertaining. Serve it over mashed potatoes, pasta, or rice for a complete meal everyone will love.
Ingredients
Units
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
For the Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 3/4 cup Marsala wine
- 3/4 cup low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
To Finish
- 2 tablespoons cornstarch
- 2 tablespoons water
- Chopped fresh parsley, for garnish
Instructions
- Season and Dredge the Chicken: Pat the chicken breasts dry. Season both sides evenly with salt and pepper, then dredge each breast in flour, shaking off the excess.
- Sear the Chicken: Heat olive oil and 1 tablespoon butter over medium-high heat in a skillet. Sear the chicken on both sides until golden brown, about 2–3 minutes per side. (The chicken will finish cooking in the slow cooker.) Transfer to the slow cooker.
- Prepare the Sauce: In the same skillet, add the remaining 1 tablespoon of butter. Sauté the mushrooms until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant. Pour in Marsala wine, chicken broth, thyme, oregano, and onion powder. Scrape the bottom of the skillet to deglaze, then bring to a simmer.
- Slow Cook: Pour the mushroom and wine mixture over the chicken in the slow cooker. Cover and cook on low for 5–6 hours or on high for 2.5–3 hours, until the chicken is tender.
- Thicken the Sauce: In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the slow cooker, cover, and cook on high for 15–20 minutes until the sauce thickens.
- Finish and Serve: Sprinkle chopped fresh parsley over the chicken. Taste and adjust seasoning as needed. Serve hot with your favorite side.
Notes
- If using thin chicken breasts, reduce the slow cooker time by 30 minutes to 1 hour.
- Marsala wine is key for flavor. If needed, dry sherry or a dry white wine can be used as a substitute, but the taste will vary.
- For a richer sauce, add a splash of heavy cream after thickening.
- Leftovers store well in the fridge for up to 3 days and can be frozen for up to 2 months.
- Serve over mashed potatoes, pasta, or rice to soak up the delicious sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 375
- Sugar: 3g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 110mg
