Description
A comforting slow cooker chicken dinner simmered in sweet Marsala wine with mushrooms and garlic — rich, simple, and full of cozy flavor.
Ingredients
4 boneless, skinless chicken breasts (6–8 oz each)
Salt and black pepper
2 teaspoons minced garlic
1 cup sliced mushrooms (button, cremini, or baby bella)
1 cup sweet Marsala cooking wine (or substitute with chicken broth + a splash of balsamic vinegar)
½ cup water
¼ cup cornstarch
Chopped fresh parsley for garnish (optional)
Instructions
1. Spray the inside of the slow cooker with nonstick spray.
2. Place seasoned chicken breasts in the slow cooker.
3. Add garlic and mushrooms on top of the chicken.
4. Pour Marsala wine (or substitute mixture) over everything.
5. Cover and cook on LOW for 5–6 hours, or until chicken reaches 165°F and is tender.
6. Remove chicken and set aside.
7. Mix water and cornstarch until smooth, then stir into the liquid in the slow cooker.
8. Switch to HIGH, cover, and cook for 20–30 minutes until sauce thickens.
9. Return chicken to the slow cooker, coat with sauce, and adjust seasoning with salt and pepper.
10. Garnish with chopped parsley before serving.
Notes
Use sweet Marsala wine for the best flavor — avoid dry versions.
Always mix cornstarch with cold water to prevent lumps.
If mushrooms aren’t your thing, cook them for flavor and remove before serving.
Check internal temperature after 4 hours to avoid overcooking.
Serve over mashed potatoes, rice, or pasta.
Store leftovers up to 4 days in the fridge or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Chicken Recipes
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 175
- Sugar: 6g
- Sodium: 240mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg