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–+ servings
slow cooked chicken with marsala

Chicken Marsala Crockpot

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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 5 minutes
Total Time 4 hours 20 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Crockpot
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 Mixing spoon

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup sliced mushrooms
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Fresh parsley for garnish

Instructions
 

  • Place the chicken breasts at the bottom of the crockpot.
  • Add Marsala wine, chicken broth, sliced mushrooms, chopped onion, minced garlic, oregano, thyme, olive oil, salt, and pepper to the crockpot.
  • Cover and cook on low for 4 hours.
  • Mix cornstarch and water together in a small bowl to create a slurry.
  • Add the cornstarch slurry to the crockpot and stir well.
  • Let the sauce thicken by cooking uncovered for an additional 5 minutes.
  • Turn off the crockpot and let the dish rest for 5 minutes.
  • Garnish with fresh parsley before serving.

Notes

For best results, do not open the crockpot lid during the cooking time to ensure that the temperature remains consistent. The cornstarch slurry will help thicken the sauce, but you can adjust the amount of cornstarch to achieve your desired thickness. Additionally, serve the Chicken Marsala over pasta or mashed potatoes for a complete meal.
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