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Homemade Slow Cooker Chicken Marsala (Easy) photo

Slow Cooker Chicken Marsala (Easy)

This Slow Cooker Chicken Marsala is SO EASY! Tender chicken breasts simmered in a savory mushroom and Marsala wine sauce—comfort food at its best with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth low-sodium
  • 1 cup mushrooms sliced, cremini or white button
  • 1 medium onion chopped, yellow or white
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil for sautéing
  • salt and pepper to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons water for slurry with cornstarch
  • fresh parsley chopped, for garnish

Equipment

  • Slow cooker/crockpot
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Large Skillet
  • Small Bowl
  • Serving utensils

Method
 

Step 1: Prepare the Aromatics
  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Layer Ingredients in the Slow Cooker
  1. Place the boneless, skinless chicken breasts at the bottom of your slow cooker. Sprinkle salt, pepper, dried thyme, and oregano evenly over the chicken. Add the sautéed onions and garlic on top, followed by the sliced mushrooms. Pour in the chicken broth carefully, ensuring the chicken is mostly covered but not swimming.
Step 3: Slow Cook to Perfection
  1. Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender and fully cooked (internal temperature 165°F/74°C). The mushrooms will release their juices, blending beautifully with the broth and herbs.
Step 4: Thicken the Sauce
  1. Remove the chicken breasts and set aside, keeping warm. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Stir the slurry into the slow cooker sauce and cook on high for 10-15 minutes to thicken.
Step 5: Serve and Garnish
  1. Return the chicken breasts to the thickened sauce or serve the sauce spooned over each breast. Sprinkle with chopped fresh parsley. Serve over garlic mashed potatoes or pasta.

Notes

  • Brown the onions and garlic before slow cooking to enhance flavor.
  • Do not overcrowd the slow cooker to ensure even cooking and prevent soggy mushrooms.
  • Use the cornstarch slurry to thicken the sauce for a rich, velvety texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
  • Chicken thighs can be substituted for breasts for juicier results; adjust cooking time accordingly.