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Slow Cooker Chicken Marsala


Entertaining tonight? Here's a no-fuss Slow Cooker Chicken Marsala main dish that looks really elegant but is actually easy. Enjoy!

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Rate this recipe 4.3/5 (51 Votes)


  • 2 cloves garlic, finely chopped
  • 1 tablespoon vegetable oil
  • 8 chicken breasts, boneless skinless
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 jars (6 ounces each) Green Giant® sliced mushrooms, drained
  • 1 cup sweet Marsala wine or Progresso® chicken broth (from 32 ounce carton)
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 3 tablespoons fresh parsley, chopped


Servings 8
Cooking time 325mins
Adapted from


Step 1

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.

Cover; cook on Low heat setting 5 to 6 hours.

Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.

Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.

To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.

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