Slow Cooker Chicken Marsala
Tender chicken cooked in a rich Marsala wine sauce with mushrooms. It’s simple, comforting, and really easy to make in the slow cooker. The sauce turns smooth and full of flavor, perfect for serving over mashed potatoes, pasta, or rice.
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Ingredients
- 1 ½ pounds chicken breasts cut lengthwise to make cutlets
- 1 cup marsala cooking wine
- ½ cup chicken broth
- 2 cloves garlic minced
- 8 oz bella mushrooms sliced
- 2 tablespoon cornstarch
- parsley to garnish, fresh
Instructions
- Season the chicken cutlets with salt, pepper, and garlic.
- Add the Marsala wine and chicken broth to the slow cooker, then place the chicken in the liquid.
- Top with sliced mushrooms.
- Cook on low for 3 hours. The chicken will be tender, and the mushrooms will soak up all that Marsala flavor. Remove the chicken and mushrooms and tent with foil to keep warm.
- Mix the cornstarch with a little water, then stir it into the Marsala liquid in the crockpot.
- Switch the crockpot to high and cook, uncovered, for 5–10 minutes until the sauce thickens.
- Return the chicken and mushrooms to the sauce, cover, and let everything mingle for a minute or two.
- Serve with creamy mashed potatoes, pasta, or your favorite side, and sprinkle with fresh parsley for a pop of color and flavor.
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