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Effortless Crockpot Chicken Marsala

Tender chicken slow cooked in dry Marsala wine with cremini mushrooms and garlic, finished with a cornstarch slurry and optional heavy cream for a rich, glossy restaurant-quality sauce.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 lb boneless, skinless chicken breasts halved or pounded to even thickness; 1.5 to 2 lb range
  • 1 tbsp olive oil optional, for searing
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 8 oz fresh cremini or baby bella mushrooms sliced about 1/4 inch thick
  • 1 cup dry Marsala wine do not substitute sweet Marsala
  • 0.5 cup low-sodium chicken broth
  • 3 cloves garlic minced
  • 1 tsp dried oregano or Italian seasoning
  • 0.25 cup cornstarch for thickening slurry
  • 0.25 cup cold water must be cold for proper slurry
  • 0.25 cup heavy cream optional, for a richer sauce
  • fresh parsley chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • Large skillet (optional for searing)
  • Small bowl for cornstarch slurry
  • Instant-read meat thermometer
  • whisk

Method
 

  1. Optional sear: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sear for 3 minutes per side until golden. Skip this step and season directly if short on time.
  2. Place the chicken in the bottom of the slow cooker in a single layer. Scatter the sliced mushrooms and minced garlic over the top.
  3. Whisk together the dry Marsala wine, chicken broth, and dried herbs in a small bowl. Pour evenly over the chicken and mushrooms.
  4. Cover and cook on Low for 5 to 6 hours or on High for 3 hours, until the chicken reaches an internal temperature of 165°F.
  5. Remove the chicken from the slow cooker and set aside on a plate tented loosely with foil. Whisk the cornstarch and cold water together until completely smooth. Stir the slurry gradually into the liquid remaining in the slow cooker.
  6. If using heavy cream, stir it in now. Turn the slow cooker to High, leave the lid off, and cook for 15 to 20 minutes, stirring once or twice, until the sauce is thickened and glossy and coats the back of a spoon.
  7. Return the chicken to the slow cooker and turn each piece through the sauce to coat fully. Serve warm over fettuccine, mashed potatoes, or risotto, garnished with fresh parsley.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of chicken broth when reheating to restore sauce consistency. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Substitutions: Dry Sherry or Madeira replaces Marsala. For non-alcoholic, use extra chicken broth with 1 tablespoon balsamic vinegar. Chicken thighs can replace breasts for a more forgiving, richer result. Pro tips: Always use dry Marsala, not sweet. Use cold water for the cornstarch slurry to prevent clumping. Searing the chicken before slow cooking adds significant flavor to the finished sauce.