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Slow Cooker Chicken Marsala

Creamy, flavorful, mushroom studded Chicken Marsala prepared from the slow cooker! This astonishingly simple recipe results a restaurant quality dish made directly in your kitchen.
Course Dinner
Cuisine Italian
Servings 6
Calories 281kcal
Author Brittany


  • 6 boneless, skinless chicken breasts (about 1 ½ lbs)
  • ½ tsp sweet-paprika
  • 8 oz mushrooms, sliced
  • ¼ cup heavy-cream
  • ¼ cup cornstarch
  • 1 tsp garlic-powder
  • 1 tsp dried-thyme
  • 1 tsp dried-basil
  • 1 tbsp olive-oil
  • 1 cup dry-marsala-wine
  • 3 cloves garlic, minced
  • ½ cup water
  • salt and fresh-ground-pepper, to taste
  • chopped fresh-parsley, for garnish


  • Lightly grease a 6-quart slow-cooker with cooking-spray & put aside.
  • Season chicken-breasts all about with garlic-powder, dried-basil, thyme, paprika, salt, and pepper.
  • Heat olive-oil in a skillet over medium-high-heat. Then add prepared chicken-breasts into the hot-oil & cook about 3minutes each side, or tlil browned.
  • Transfer chicken to slow-cooker & top with garlic and mushrooms. Then pour skillet medium-high-heat then add the marsala wine, cook for a few minute, scraping-up all of the browned bits from the bottom of the skillet.
  • Pour wine over chicken & mushrooms. Then close with a lid and cook on LOW for 4-5hours or on HIGH for 2-3hours. Chicken is done when internal temperature reaches 165°F.
  • Remove chicken-breasts from slow-cooker & put aside on a plate.
  • Combine water & cornstarch in a mug or a smal- mixing-bowl and whisk till incorporated. Afterward, whisk the slurry to the wine-sauce.
  • Add heavy-cream into the wine-sauce & whisk till blended. Then return chicken into the slow-cooker, cover with a lid & cook on HIGH for 20minutes, or till sauce has thickened.
  • Transfer chicken from slow-cooker to dishes, top with mushroom-sauce and garnish with fresh-parsley. Serve immediately.