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Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala with tender chicken breasts and a glossy Marsala mushroom sauce made in your slow cooker. Cook low and hands-off for a rich, savory texture that clings to every bite.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala
  • 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 cast iron skillet
  • 1 Dutch oven

Method
 

Season and start the slow cooker
  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.
Slow cook
  1. Cook on low for 4–5 hours or high for 2–3 hours until the chicken is cooked through and tender, with the sauce gently bubbling around the edges.
Thicken the sauce and finish
  1. Remove the chicken and set it aside on a plate while the sauce remains in the slow cooker.
  2. Whisk cornstarch and cold water together, then stir the mixture into the slow cooker sauce and cook on high for 15 minutes until thickened, looking smooth and glossy.
  3. Stir in the butter until melted so the sauce coats the mushrooms with a shiny finish.
Serve
  1. Return the chicken to the sauce and serve over egg noodles or mashed potatoes, garnished with fresh parsley for a fresh green pop.

Notes

For the best texture, slice or shred the chicken only after it’s rested briefly on the plate; this helps it stay tender when it returns to the sauce. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently to avoid breaking up the mushrooms. Freezing is not recommended because the sauce thickens further after thawing. For a lighter option, use reduced-sodium chicken broth and reduce the butter to 1 tbsp.