Description
Tender chicken breasts in rich Marsala wine and mushroom sauce made easy in the slow cooker. This restaurant-quality Italian-American classic requires minimal effort but delivers elegant, sophisticated flavor perfect for weeknights or entertaining.
Ingredients
4-6 boneless, skinless chicken breasts (about 2-2½ pounds)
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil (for browning, optional)
8 ounces baby bella mushrooms, sliced
3 cloves garlic, minced
1 cup Marsala wine (sweet Marsala)
1 cup chicken broth (low-sodium preferred)
2 tablespoons tomato paste
1 teaspoon dried Italian seasoning
2 bay leaves
3 tablespoons butter, divided
2 tablespoons cornstarch
2 tablespoons cold water
Fresh parsley, chopped (for garnish)
Instructions
1. In a shallow dish, mix together the flour, salt, pepper, and garlic powder. Pat chicken breasts dry, then dredge each piece in the seasoned flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the flour-coated chicken breasts for 2-3 minutes per side until golden. This step is optional but adds flavor.
3. Place the sliced mushrooms and minced garlic in the bottom of your slow cooker. Arrange the chicken breasts on top of the mushrooms in a single layer if possible.
4. In a medium bowl, whisk together the Marsala wine, chicken broth, tomato paste, and Italian seasoning until tomato paste is fully dissolved. Pour this mixture over the chicken and mushrooms. Nestle the bay leaves into the liquid.
5. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until chicken reaches 165°F internal temperature and is fork-tender.
6. About 20 minutes before serving, remove and discard the bay leaves. In a small bowl, whisk together the cornstarch and cold water until smooth. Turn slow cooker to HIGH, then slowly pour the cornstarch slurry into the cooking liquid while stirring gently. Cook for 15-20 minutes until sauce thickens.
7. Stir in 2 tablespoons of butter until melted and incorporated. Taste and adjust seasoning with salt and pepper if needed.
8. Transfer chicken to serving plates, spoon the mushroom Marsala sauce generously over each piece, and garnish with fresh chopped parsley.
Notes
Use sweet Marsala wine, not dry – it’s essential for authentic flavor.
Baby bella (cremini) mushrooms have better flavor and texture than white button mushrooms.
Browning chicken adds incredible depth but can be skipped if short on time.
Remove bay leaves before thickening sauce to avoid accidents.
Make cornstarch slurry completely lump-free before adding to hot liquid.
Finish with butter for silky, glossy sauce that coats beautifully.
Don’t overcook – check chicken at minimum time to avoid dryness.
Save ½ cup Marsala wine and reduce separately to drizzle over finished dish for extra flavor.
Use fresh parsley for garnish – dried can’t match the brightness and color.
Store chicken with sauce in refrigerator for up to 3 days.
Freeze for up to 2 months – sauce may separate slightly when thawed, whisk to recombine.
Flavors improve after a day as chicken absorbs more sauce.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American