Slow Cooker Chicken Marsala

Here’s How You Make It

Delicious — It’s SO good! Incredibly easy with just a few minutes of prep and that creamy sauce is heavenly. It’s easy peasy and crazy delicious meals like this that get me through stressful weeks. I could use a few more like this after our kitchen disaster.

Easy — I mean, you just can’t beat a slow cooker for busy weeknight cooking. Simply add your ingredients, cook, shred the chicken, and add it back in. Serve over rice and dinner is DONE. 

Great for busy weeknights — It’s so great for those busy days when you don’t have time to make anything at dinner time, because when dinner time rolls around, dinner is done! 

Leftovers — IF you have any leftovers (big if!) this chicken marsala is great the next day too. You could double this recipe to ensure leftovers as well, no problem. Leftovers keep just fine in the fridge, I would not recommend freezing this dish.

Ingredients

• Boneless Skinless Chicken Breasts — This kind of chicken cut is the best no-muss, no-fuss way to enjoy chicken marsala in the slow cooker. 
• Salt and Pepper to Taste — You like a little of one, a lot of the other? Go for it! 
• Minced Garlic — Minced garlic adds a wonderful flavor to this dish and is a key ingredient, don’t skip (or skimp) on it! 
• Sliced Mushrooms — You can skip the mushrooms if you’re not a fan but they give this dish such a great depth of flavor and texture that you’ll be missing out if you don’t add them! (You can always add them for flavor and pick them out later, too.) 
• Sweet Marsala Cooking Wine — Marsala cooking wine is the best option for this slow cooker chicken marsala, but if you don’t like it or can’t find it, you can also use chicken broth. 
• Water & Cornstarch — Mix these two ingredients together at the end of cooking to create a slurry that will thicken your chicken marsala. 
• Fresh Parsley — There’s nothing like fresh herbs sprinkled over dinner before serving! Roughly chop some parsley to add over the top of this chicken for extra flavor and color. If you don’t have fresh, you can use dried too.

Here’s How You Make It

1. First, lightly grease your slow cooker insert with nonstick spray to make for easier clean up later. Then, season the chicken with salt and pepper on both sides and place in the bottom of the insert. (photos 1-2)
2. Next, add the garlic, mushrooms, and marsala wine right on top of your seasoned chicken. Add the lid and set the slow cooker for 5-6 hours on low. (photos 3-4)
3. When the chicken is done, use a slotted spoon to transfer it to a plate. Then, whisk together the water and cornstarch until dissolved to make the slurry. Pour this into the sauce in the slow cooker and stir.  (photos 5-7)
4. Add the chicken back to the slow cooker and turn the heat to high. Re-cover and allow the chicken marsala to cook for another 20-30 minutes, or until the sauce is thickened. Right before serving, taste the sauce and add salt and/or pepper as needed. (photos 8-10)
5. Sprinkle with parsley and serve. (not pictured)

Expert Tips + Tricks

• Serve this chicken marsala over noodles, rice, or mashed potatoes. 
• Don’t like mushrooms? Then I suggest cooking with them and picking them out or leaving them out entirely. 
• This chicken marsala will keep in the fridge for up to 5 days.