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Slow Cooker Chicken Marsala

Slow cooker chicken Marsala cooks tender chicken breasts with cremini mushrooms in a savory Marsala wine sauce. The sauce is thickened on the stovetop and finished with butter and fresh parsley.
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Prep Time 10 minutes
Cook Time 4 hours 8 minutes
Total Time 4 hours 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 0.75 cup dry Marsala wine
  • 0.5 cup low-sodium chicken broth
  • 0.5 tsp dried thyme
  • 1 tbsp cornstarch
  • 1 tbsp water cold
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Pat the chicken breasts dry.
  2. Season the chicken all over with the kosher salt and black pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat.
  4. Brown the chicken for 2 to 3 minutes per side; it does not need to cook through.
  5. Put the cremini mushrooms and garlic in a 6-quart slow cooker.
  6. Pour in the Marsala wine and chicken broth, then sprinkle in the dried thyme.
  7. Arrange the chicken on top.
  8. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the thickest part of each breast reaches 165°F.
  9. Transfer the chicken to a plate and cover loosely to keep warm.
  10. Transfer the cooking liquid and mushrooms to a medium saucepan.
  11. Bring the liquid to a simmer over medium heat.
  12. Whisk the cornstarch with the cold water.
  13. Stir the cornstarch mixture into the saucepan.
  14. Simmer for 1 to 2 minutes until thickened.
  15. Stir in the unsalted butter.
  16. Spoon the sauce and mushrooms over the chicken.
  17. Sprinkle with the fresh parsley.

Notes

For tender chicken, check the thickest breast with a thermometer and remove it as soon as it reaches 165°F. Refrigerate leftovers for up to 3 days or freeze them; use a dairy-free butter alternative for a dairy-free version.