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Slow Cooker Chicken Marsala
5 from 15 votes

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala slow-cooks chicken breasts with baby bella mushrooms in marsala wine and garlic, creating tender meat and a rich, flavorful sauce thickened with cornstarch and enriched with cream. The herbs add subtle earthiness, lending the dish a comforting, savory profile suited for pairing with pasta, rice, bread, or potatoes.

Prep Time
10 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 25 mins
Servings: 6 servings
Calories: 252 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1.5 pounds chicken breast about 4 large breasts or 6 small breasts, boneless skinless
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • salt
  • black pepper
  • 1 tablespoon extra virgin olive oil
  • 8 ounces baby bella mushroom sliced (about 1 1/2 cups
  • 2 teaspoons garlic minced
  • 1 cup marsala cooking wine brand Holland House
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1/4 cup heavy cream
  • parsley for garnish, fresh
  • pasta for serving, or rice, bread or potatoes

Instructions

    Cup of Yum
  1. Season both sides of chicken breasts with thyme, oregano, salt and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until brown, flip and brown on the other side, about 2 additional minutes. The chicken does not need to be cooked all the way through. Note: If using the Crock-Pot Express Cooker, use the sauté function for this step to brown the chicken on both sides.
  3. Transfer the chicken to the pot of a slow cooker.
  4. Top with mushrooms and garlic.
  5. Pour the marsala cooking wine over the ingredients.
  6. Cover with the lid and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165 degrees Fahrenheit.
  7. Remove the chicken from the slow cooker and transfer to a plate.
  8. Whisk together the cornstarch and water in a small bowl and add to the slow cooker. Pour in the heavy cream. Cook on HIGH for 15 minutes, or until thickened.
  9. Return the chicken to the slow cooker and let heat for5 minutes to warm through.
  10. Serve with pasta, rice, bread or potatoes. Garnish with parsley and enjoy!

Notes

  • You may substitute boneless chicken thighs for breasts but monitor cooking time for doneness at 165°F.
  • Omitting heavy cream lightens the sauce, and dry marsala wine can replace cooking wine.
  • Adjust the sauce thickness by adding more cornstarch if a thicker consistency is preferred.
  • Store leftovers refrigerated up to three days to maintain freshness and flavor.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 9g (3%) Protein 25g (50%) Fat 9g (14%) Saturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 86mg (29%) Sodium 392mg (16%) Potassium 606mg (13%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 192IU (4%) Vitamin C 2mg (2%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 9g 3%
Protein 25g 50%
Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 86mg 29%
Sodium 392mg 16%
Potassium 606mg 13%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 192IU 4%
Vitamin C 2mg 2%
Calcium 30mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.