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Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala is an Italian-American comfort meal with tender chicken breasts and a rich Marsala mushroom sauce. The slow-cooker method keeps the chicken juicy while the sauce thickens with a quick cornstarch slurry for a glossy finish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala base
  • 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 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, diced shallot, Marsala wine, and chicken broth around the chicken.
  3. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the chicken is cooked through and tender.
Thicken the sauce and finish
  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, then cook on HIGH for 15 minutes until thickened.
  3. Stir in the butter until melted and the sauce is glossy.
  4. Return the chicken to the sauce and serve, garnished with fresh parsley, over egg noodles or mashed potatoes.

Notes

For extra flavor, let the cooked chicken rest in the warm sauce for 5–10 minutes before serving so it reabsorbs moisture. Store leftovers covered in the refrigerator for up to 3 days; reheat gently until hot. Freezing is not recommended for the sauce texture after thickening. Dietary swap: use gluten-free egg noodles if needed.