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Slow Cooker Chicken Marsala

This Slow Cooker Chicken Marsala is a warm, crowd-pleasing dish perfect for busy weeknights, featuring tender chicken and a rich mushroom sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds) pounded to even thickness or sliced in half lengthwise
  • 1/2 cup all-purpose flour for dredging
  • 2 tablespoons olive oil or butter for searing
  • 8 oz cremini or white mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup Marsala wine
  • 1 cup low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce optional, for depth
  • 1 teaspoon dried thyme or 1 tbsp fresh thyme leaves
  • 2 tablespoons tomato paste optional, for color
  • 2 tablespoons butter for finishing
  • 2 tablespoons chopped fresh parsley for garnish
  • 1 tablespoon cornstarch mixed with 1 tablespoon water to thicken, optional

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt and pepper.
  2. Lightly dredge each piece in flour, shaking off excess.
Searing the Chicken
  1. Heat the olive oil or butter in a skillet over medium-high heat.
  2. Sear the chicken for 1-2 minutes per side until golden.
  3. Transfer chicken to the slow cooker.
Sautéing Vegetables
  1. In the same skillet, add a touch more oil if needed.
  2. Sauté onions until soft, about 3-4 minutes.
  3. Add mushrooms and cook another 4-5 minutes until they’ve released their juices.
  4. Stir in garlic and tomato paste (if using) and cook for 30 seconds more.
Deglazing
  1. Pour the Marsala wine into the skillet and let it bubble, scraping up browned bits.
  2. Let the wine reduce for 1-2 minutes, then transfer the mixture to the slow cooker.
Cooking in Slow Cooker
  1. Add chicken broth, Worcestershire sauce, and thyme to the slow cooker.
  2. Nestle the seared chicken into the sauce, spooning some of the mushroom mixture over the top.
  3. Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours.
Finishing the Sauce
  1. Remove chicken and set aside on a warm plate.
  2. If the sauce is thin, whisk in the cornstarch slurry and cook on HIGH for 10-15 minutes until thickened.
  3. Stir in the remaining butter for a glossy finish and adjust seasoning.
Serving
  1. Spoon the mushroom sauce over the chicken and garnish with fresh parsley.
  2. Serve over egg noodles, mashed potatoes, or crusty bread.

Notes

For a dairy-free version, skip the finishing butter and use a touch of olive oil. You can also prep ahead by assembling everything in the slow cooker insert and refrigerating overnight.