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Chicken Marsala is a beloved Italian-American dish that has warmed hearts and satisfied appetites across the globe. Originating from the Sicilian region of Marsala, this dish features a delightful combination of tender chicken, earthy mushrooms, and a rich, sweet Marsala wine sauce. Traditionally, Chicken Marsala is pan-fried, allowing the chicken to develop a golden crust while the sauce is made in the same pan, capturing all the delicious browned bits. However, with the advent of slow cooking, this classic recipe has been reinvented to offer unparalleled convenience and flavor development.

Slow Cooker Chicken Marsala

Discover the rich flavors of Slow Cooker Chicken Marsala Delight, an Italian-American favorite that transforms tender chicken, earthy mushrooms, and sweet Marsala wine into a comforting dish. This easy slow cooker recipe ensures the chicken stays juicy while the sauce infuses deep, savory notes. Perfect for weeknight dinners or special gatherings, serve it over pasta or rice for a delicious meal the whole family will love. Experience gourmet cooking with minimal effort!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup mushrooms, sliced (preferably cremini or button)

1 medium onion, diced

3 cloves garlic, minced

1 cup Marsala wine

1 cup chicken broth

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped (for garnish)

2 tablespoons cornstarch (optional, for thickening)

Cooked pasta or rice (for serving)

Instructions
 

Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season both sides of the chicken breasts with salt, pepper, thyme, and oregano. Sear the chicken for about 2-3 minutes on each side until browned but not fully cooked. Remove from skillet and transfer to the slow cooker.

    Sauté the Vegetables: In the same skillet, add the diced onion and sliced mushrooms. Sauté for about 5 minutes until they soften. Add the minced garlic and cook for an additional minute until fragrant.

      Deglaze the Pan: Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any flavorful bits. Let it simmer for 2-3 minutes, then pour the mixture over the chicken in the slow cooker.

        Cook in Slow Cooker: Cover and cook on low for 4-6 hours, or until the chicken is tender and cooked through.

          Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with a few tablespoons of water in a small bowl to create a slurry. About 30 minutes before serving, stir the slurry into the slow cooker and let it thicken on high.

            Serve: Once done, carefully remove the chicken from the slow cooker and slice. Serve over cooked pasta or rice and spoon the mushroom sauce on top. Garnish with freshly chopped parsley for a pop of color.

              Prep Time: 15 minutes | Total Time: 6 hours | Servings: 4