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Slow Cooker Chicken Marsala

This Slow Cooker Chicken Marsala is SO EASY! Tender chicken breasts simmered in a savory mushroom and herb sauce for a comforting, hands-off Italian classic.
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Comfort Food, Easy, Herbs, Mushroom, Slow Cooker
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth low-sodium recommended
  • 1 cup mushrooms sliced, cremini or white
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • salt and pepper to taste
  • 2 tablespoons cornstarch optional, for thickening sauce
  • 2 tablespoons water optional, mixed with cornstarch to make slurry

Instructions

  • Start by slicing your mushrooms and chopping the onion into bite-sized pieces. Mince the garlic cloves finely. Season the chicken breasts with salt, pepper, thyme, and oregano evenly on both sides.
  • Heat the olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 3-4 minutes. Toss in the sliced mushrooms and continue sautéing until browned, about 5-6 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
  • Place the seasoned chicken breasts at the bottom of the slow cooker. Pour the sautéed mushroom and onion mixture evenly over the chicken. Add the chicken broth, ensuring the liquid covers the ingredients partially.
  • Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is tender and cooked through.
  • If you prefer a thicker sauce, mix the cornstarch with water to make a slurry. About 20 minutes before serving, stir the slurry into the slow cooker and cook on high for the remaining 20 minutes, stirring occasionally.
  • Give the sauce a final stir, adjust seasoning if needed, and serve hot. Pair with mashed potatoes, rice, or pasta.

Equipment

  • Slow Cooker
  • Large Skillet
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Small bowl and whisk
  • Tongs or slotted spoon

Notes

  • Don’t skip sautéing the mushrooms and onions to build deep, rich flavor.
  • Check chicken tenderness to avoid overcooking as slow cookers vary.
  • Thicken the sauce just before serving to get a perfect velvety texture.
  • Store leftovers in an airtight container in the fridge up to 4 days or freeze for up to 3 months.
  • Try fresh herbs or seasonal vegetables added near the end for extra freshness and nutrition.