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Mushroom and sauce for chicken marsala

Crockpot Chicken Marsala

Tender chicken slow-cooked in a rich, savory Marsala wine sauce with mushrooms and garlic, making for a comforting and effortless meal.
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Prep Time 10 minutes
Cook Time 6 hours
Course Dinner
Cuisine Italian
Servings 4 Servings

Equipment

Ingredients
  

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme

For the Sauce:

  • 8 ounces cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup Marsala wine
  • ½ cup low-sodium chicken broth
  • ½ cup heavy cream
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons butter

Instructions
 

  • Season the chicken with salt, pepper, garlic powder, and thyme, then place it in the slow cooker.
  • Add the mushrooms and garlic over the chicken.
  • Pour in the Marsala wine and chicken broth, ensuring the chicken is mostly submerged.
  • Cover and cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours until the chicken is tender.
  • Mix the cornstarch and water in a small bowl, then stir it into the slow cooker along with the heavy cream and butter.
  • Cook for another 20-30 minutes on HIGH, allowing the sauce to thicken.
  • Serve warm, garnished with fresh parsley, over mashed potatoes, pasta, or rice.

Notes

  • Dairy-Free Option: Substitute heavy cream with coconut milk.
  • Thicker Sauce: Add an extra teaspoon of cornstarch if you prefer a thicker consistency.
  • Best Wine Choice: Opt for dry Marsala wine instead of sweet for a more traditional flavor.
This recipe comes from our collection of crockpot recipes.
Keyword chicken recipe, crockpot
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