Description
This Slow Cooker Chicken Marsala features tender chicken breasts simmered in a rich, creamy mushroom and Marsala wine sauce. Elegant yet easy, it’s the perfect slow cooker dinner for weeknights or entertaining, offering gourmet flavor with minimal hands-on time.
Ingredients
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6 boneless, skinless chicken breasts (1.5–2 lbs / 680–900 g)
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1 tsp garlic powder
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1 tsp dried basil
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1 tsp dried thyme
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½ tsp sweet paprika
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Salt and black pepper, to taste
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1 tbsp olive oil (15 ml)
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8 oz mushrooms, sliced (225 g)
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4 garlic cloves, minced
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1 cup dry Marsala wine (240 ml)
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½ cup water (120 ml)
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¼ cup cornstarch (30 g)
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¼ cup heavy cream (60 ml)
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Fresh parsley, chopped (for garnish)
Instructions
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Lightly grease a 6-quart slow cooker.
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Season chicken with garlic powder, basil, thyme, paprika, salt, and pepper.
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In a skillet, heat olive oil over medium-high heat and brown chicken for 3 minutes per side. Transfer to the slow cooker.
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Add mushrooms and garlic over the chicken.
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Pour Marsala wine into the skillet to deglaze; simmer 1 minute. Pour over the chicken.
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Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is cooked through.
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Remove chicken. Whisk water and cornstarch until smooth; stir into the sauce with the heavy cream.
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Return chicken to the slow cooker and cook on HIGH for 20 more minutes, until sauce thickens.
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Serve with sauce spooned over the chicken and garnish with fresh parsley.
Notes
Searing the chicken before slow cooking adds flavor and helps it stay juicy.
Dry Marsala wine (not cooking wine) delivers the best taste.
Substitute boneless thighs if preferred.
Stir in spinach at the end for added nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes (on LOW)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American