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Slow Cooker Chicken Marsala

A comforting, hands-off slow cooker recipe featuring tender chicken, deep mushroom flavor, and a rich sauce perfect for mopping up with bread.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs), about 4 pieces
  • Salt and black pepper, to taste
  • 1/2 cup all-purpose flour (for dredging)
  • 2 tbsp olive oil (for searing; optional but recommended)
  • 1 medium yellow onion, thinly sliced
  • 10–12 oz cremini or white mushrooms, sliced
  • 3 cloves garlic, minced
  • 3/4 cup Marsala wine (or use extra chicken broth if you prefer no alcohol)
  • 1 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce (optional, for depth)
  • 2 tsp Dijon mustard (optional, for a subtle tang)
  • 2 tbsp butter, cut into pieces (stir in at the end)
  • 2 tsp fresh thyme leaves or 1 tsp dried thyme
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Pat the chicken breasts dry and season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken 2 minutes per side—just enough to get some color.
  3. Place half the onions and mushrooms in the bottom of the slow cooker. Add the chicken breasts on top, then cover with the remaining onions and mushrooms. Sprinkle thyme over everything.
  4. In a bowl or measuring cup, whisk together Marsala wine, chicken broth, garlic, Worcestershire sauce, and Dijon mustard (if using). Pour the mixture over the chicken and vegetables.
Cooking
  1. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. Chicken should reach an internal temperature of 165°F and be tender.
Thickening Sauce
  1. Remove the chicken and keep warm. Mix cornstarch and cold water to make a slurry. Stir in slurry and simmer until the sauce thickens.
  2. For an extra rich finish, whisk in butter and/or heavy cream at this stage.
Serving
  1. Return the chicken to the sauce to coat, or slice and spoon the sauce over the top. Garnish with chopped parsley and serve over your choice of sides.

Notes

If you want a creamier sauce, stir in 1/4–1/2 cup heavy cream after thickening.