Tender, creamy, and full of earthy mushroom flavor, this Creamy Crock Pot Chicken Marsala is the perfect slow cooker dinner for cozy nights.

Scale

6 boneless, skinless chicken breasts (1.5 to 2 lbs total)

1 teaspoon dried basil

1 teaspoon dried thyme

½ teaspoon sweet paprika

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

8 ounces mushrooms, sliced

4 cloves garlic, minced

1 cup dry Marsala wine

½ cup water

¼ cup heavy cream

Chopped fresh parsley for garnish (optional)

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1. Lightly grease a 6-quart slow cooker. Season chicken with garlic powder, basil, thyme, paprika, salt, and pepper.

2. Heat olive oil in a skillet over medium-high heat and sear chicken for about 3 minutes per side until lightly browned.

3. Transfer to the slow cooker and top with sliced mushrooms and garlic.

4. Deglaze the skillet with Marsala wine, scraping up browned bits, and pour it over the chicken and mushrooms.

5. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken reaches 165˚F.

6. Remove chicken and set aside. Whisk water and cornstarch until smooth, then stir into the sauce.

7. Add heavy cream and mix well. Adjust seasoning.

8. Return chicken to the slow cooker and cook on HIGH for 20 minutes until the sauce thickens.

9. Garnish with parsley and serve.

• You can skip browning to save time, though it adds richer flavor.

• Always use dry Marsala wine—sweet Marsala is meant for desserts.

• Use chicken broth for a non-alcoholic or lower-calorie version.

• Check chicken temperature—it should reach 165˚F.