Go Back

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala with tender chicken and a glossy, thickened Marsala mushroom sauce. Let the crockpot braise the flavors for a rich Italian-American dinner that's easy to serve over egg noodles or mashed potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala
  • 4 boneless skinless chicken breasts
  • 2 cup cremini mushrooms, sliced
  • 0.75 cup Marsala wine
  • 0.5 cup chicken broth
  • 3 garlic, minced
  • 1 shallot, diced
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp butter
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Season and load the slow cooker
  1. Season the chicken breasts with salt, black pepper, and dried thyme, then place them in the slow cooker.
  2. Add the sliced mushrooms, minced garlic, and diced shallot around the chicken, then pour in the Marsala wine and chicken broth.
Cook until tender
  1. Cook on low for 4–5 hours (or high for 2–3 hours) until the chicken is cooked through and tender, with visible bubbling around the edges of the sauce.
Thicken and finish the sauce
  1. Remove the chicken to a plate.
  2. Whisk the cornstarch and cold water together, then stir it into the slow cooker sauce.
  3. Cook on high for 15 minutes until the sauce thickens, looking glossy and coating the back of a spoon.
  4. Stir in the butter until melted for a smooth, glossy finish.
Serve
  1. Return the chicken to the sauce to coat, then serve over egg noodles or mashed potatoes.
  2. Garnish with fresh parsley for a bright, fresh finish.

Notes

For the silkiest sauce, whisk the cornstarch slurry until fully smooth before adding so you avoid lumps. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat gently until hot throughout. Freezing is not recommended because the sauce texture can change after thawing. For a lower-carb option, serve over cauliflower mash instead of egg noodles or mashed potatoes.