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Slow Cooker Chicken Marsala

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 4 hrs 15 mins
Total Time: 4 hrs 25 mins
This easy slow cooker dinner is an impressive meal made in the comfort of your own home.
5 from 3 votes


  • 1.5 pounds boneless skinless chicken breasts, (about 4 large breasts or 6 small breasts)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 8 ounces baby bella mushrooms, sliced (about 1 1/2 cups)
  • 2 teaspoons minced garlic
  • 1 cup Holland House Marsala Cooking Wine
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1/4 cup heavy cream
  • Fresh parsley, for garnish
  • Pasta, rice, bread or potatoes, for serving


  • Season both sides of chicken breasts with thyme, oregano, salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until brown, flip and brown on the other side, about 2 additional minutes. The chicken does not need to be cooked all the way through. Note: If using the Crock-Pot Express Cooker, use the sauté function for this step to brown the chicken on both sides.
  • Transfer the chicken to the pot of a slow cooker.
  • Top with mushrooms and garlic.
  • Pour the marsala cooking wine over the ingredients.
  • Cover with the lid and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165 degrees Fahrenheit.
  • Remove the chicken from the slow cooker and transfer to a plate.
  • Whisk together the cornstarch and water in a small bowl and add to the slow cooker. Pour in the heavy cream. Cook on HIGH for 15 minutes, or until thickened.
  • Return the chicken to the slow cooker and let heat for5 minutes to warm through.
  • Serve with pasta, rice, bread or potatoes. Garnish with parsley and enjoy!


  • Chicken breasts: You can use boneless chicken thighs instead of breasts, but you may need to adjust cook time to ensure it’s cooked to 165 degrees Fahrenheit. 
  • Heavy cream: You can omit the heavy cream to make this dish lighter or dairy free. 
  • Marsala cooking wine: You can substitute with dry marsala wine.
  • Cornstarch: You can add one additional tablespoon of cornstarch to make the sauce even thicker, if desired.
SERVINGS: This recipe makes 6 servings. Use 6 small chicken breasts to yield one breast per serving. If you are using larger chicken breasts, then each chicken breast will contain more than one serving.
STORAGE: Store leftovers in the refrigerator for up to 3 days.


Calories: 252kcal, Carbohydrates: 9g, Protein: 25g, Fat: 9g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 392mg, Potassium: 606mg, Fiber: 1g, Sugar: 5g, Vitamin A: 192IU, Vitamin C: 2mg, Calcium: 30mg, Iron: 1mg
Course: Main Course
Cuisine: American
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