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5.0 from 15 votes

Slow Cooker Chicken Marsala

This easy slow cooker dinner is an impressive meal made in the comfort of your own home.

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

Ingredients

  • 1.5 pounds boneless skinless chicken breasts (about 4 large breasts or 6 small breasts)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 8 ounces baby bella mushrooms sliced (about 1 1/2 cups)
  • 2 teaspoons minced garlic 
  • 1 cup Holland House Marsala Cooking Wine
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1/4 cup heavy cream
  • fresh parsley for garnish
  • Pasta, rice, bread or potatoes for serving

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

  • SUBSTITUTIONS:
  • You can use boneless chicken thighs instead of breasts, but you may need to adjust cook time to ensure it’s
  • cooked
  • to 165 degrees Fahrenheit. 
  • You can omit the heavy cream to make this dish lighter or dairy free. 
  • You can substitute with dry marsala wine.
  • You can add one additional tablespoon of cornstarch to make the sauce even thicker, if desired.
  • SERVINGS: This recipe makes 6 servings. Use 6 small chicken breasts to yield one breast per serving. If you are using larger chicken breasts, then each chicken breast will contain more than one serving.
  • This recipe makes 6 servings. Use 6 small chicken breasts to yield one
  • breast
  • per serving. If you are using larger chicken breasts, then each chicken breast will contain more than one serving.
  • STORAGE: Store leftovers in the refrigerator for up to 3 days.
  • Store leftovers in the refrigerator for up to 3 days.
  • Chicken breasts: You can use boneless chicken thighs instead of breasts, but you may need to adjust cook time to ensure it’s cooked to 165 degrees Fahrenheit. 
  • Heavy cream: You can omit the heavy cream to make this dish lighter or dairy free. 
  • Marsala cooking wine: You can substitute with dry marsala wine.
  • Cornstarch: You can add one additional tablespoon of cornstarch to make the sauce even thicker, if desired.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 9g (3%) Protein 25g (50%) Fat 9g (14%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 86mg (29%) Sodium 392mg (16%) Potassium 606mg (17%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 192IU (4%) Vitamin C 2mg (2%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

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.