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Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala with tender chicken and a glossy Marsala mushroom sauce. Set-and-forget low-and-slow cooking makes the sauce rich and mushroomy, perfect over egg noodles or mashed potatoes.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 4 boneless skinless chicken breasts Season and cook until tender and cooked through.
  • 2 cup cremini mushrooms Slice for even browning and sauce texture.
  • 0.75 cup Marsala wine Provides the signature Marsala flavor for the sauce.
  • 0.5 cup chicken broth Helps create a simmering braise in the slow cooker.
  • 3 garlic Minced.
  • 1 shallot Small shallot, diced.
  • 1 tsp dried thyme Adds warm herb flavor to the chicken and sauce.
  • 0.5 tsp salt For seasoning the chicken.
  • 0.25 tsp black pepper For seasoning the chicken.
  • 3 tbsp butter Stirs in at the end for gloss and richness.
  • 2 tbsp cornstarch Thickens the sauce.
  • 2 tbsp cold water Combined with cornstarch to make a slurry.
  • 1 fresh parsley for garnish Chopped or left as sprigs for serving.

Equipment

  • 1 slow cooker

Method
 

Season and slow-cook
  1. Season the chicken breasts with salt, black pepper, and dried thyme, then place them in the slow cooker.
  2. Add the sliced cremini mushrooms, minced garlic, and diced shallot around the chicken.
  3. Pour in the Marsala wine and chicken broth so most of the liquid surrounds the chicken.
  4. Cook on low for 4–5 hours (or high for 2–3 hours) until the chicken is cooked through and tender.
Thicken and finish the sauce
  1. Remove the chicken and set it aside on a plate while you thicken the sauce.
  2. Whisk the cornstarch and cold water together, stir it into the slow cooker sauce, and cook on high for 15 minutes until thickened.
  3. Stir in the butter until melted and the sauce looks glossy.
  4. Return the chicken to the sauce and serve over egg noodles or mashed potatoes, garnished with fresh parsley.

Notes

Pro tip: Slice the mushrooms evenly so they stay distinct and don’t disappear into the sauce. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a covered pot or microwave. Freezing is not ideal because the sauce thickener may change texture after thawing. For a lighter option, use reduced-fat butter or swap half the butter for a light alternative if you want less richness while keeping the glossy finish.