Slow Cooker Chicken Marsala (Print Version)
Chicken Marsala slow-cooked with mushrooms, garlic, and wine for rich, savory flavor and tender texture.
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts
02 -
8 ounces mushrooms, sliced
03 -
2 tablespoons olive oil
04 -
2 cloves garlic, minced
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
Fresh parsley, for garnish
→ Sauce
08 -
1 cup Marsala wine
09 -
1 cup chicken broth
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and pepper, then sear until golden on both sides, about 2–3 minutes per side.
02 -
Transfer the browned chicken breasts to the slow cooker, arranging them in an even layer.
03 -
In the same skillet, add minced garlic and sliced mushrooms. Sauté over medium heat, stirring until mushrooms are tender and slightly browned, about 4 minutes.
04 -
Pour Marsala wine and chicken broth into the skillet, stirring and scraping up any browned bits on the bottom. Bring to a gentle simmer.
05 -
Pour the wine-mushroom mixture evenly over the chicken breasts in the slow cooker. Cover and cook on low for 6 to 7 hours, until the chicken is tender and fully cooked.
06 -
Transfer the chicken and sauce to a serving dish. Sprinkle with freshly chopped parsley before serving.
# Notes:
01 -
For enhanced flavor, use a dry Marsala wine and do not skip browning the chicken before slow cooking.