Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen.

Servings : 6 serves

Prep Time10minutes mins
Cook Time4hours hrs
Total Time4hours hrs 10minutes mins

INGREDIENTS

​

• ▢6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
• ▢1 teaspoon garlic powder
• ▢1 teaspoon dried basil
• ▢1 teaspoon dried thyme
• ▢½ teaspoon sweet paprika
• ▢salt and fresh ground pepper, to taste
• ▢1 tablespoon olive oil
• ▢8 ounces mushrooms, sliced
• ▢4 cloves garlic, minced
• ▢1 cup dry marsala wine
• ▢½ cup water
• ▢¼ cup cornstarch
• ▢¼ cup heavy cream
• ▢chopped fresh parsley, for garnish

INSTRUCTIONS

​

• Lightly grease a 6-quart slow cooker with cooking spray and set aside.
• Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Add the seasoned chicken breasts to the hot oil and cook for 3 minutes per side or until just browned.
• Transfer chicken to slow cooker and top with mushrooms and garlic.
• Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
• Pour the wine over the chicken and mushrooms.
• Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
• Remove chicken breasts from slow cooker and set aside on a plate.
• Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
• Add heavy cream to the wine sauce and whisk until combined. Taste for salt and pepper, and adjust accordingly.
• Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes or until sauce has thickened. For a creamier texture, add more heavy cream.
• Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
• Serve.

NOTES
​

• If you don’t have time to brown the chicken breasts, you don’t have to, but it does help with the overall flavor.
• Try to use Dry Marsala Wine. Sweet Marsala Wine is for desserts. If you don't want to use wine, you can use low-sodium chicken broth instead. I would also recommend chicken broth for those that are watching their calories, carbs, and/or are on a Keto diet.
• If you don't have Marsala Wine, you can use Sherry, Madeira, Dry White Wine, or Port. Please keep in mind that using anything other than Dry Marsala Wine will alter the overall classic flavor.
• Check for doneness: For perfectly cooked chicken breasts, use an Instant Read Thermometer to check for doneness. Chicken is cooked through when internal temperature reaches 165˚F.
• Keep leftovers refrigerated for up to 4 days.

I picked up a slow cooker for 10 on my Facebook so if you don't have one, market place in your area have. Lots unwanted items you can pick up dirt cheap