Description
A hands-off slow cooker recipe for tender chicken breasts in a rich, silky Marsala wine and mushroom sauce, perfect for cozy weeknight dinners or meal prep.
Ingredients
Scale
- 4–6 boneless, skinless chicken breasts (about 1.5 to 2 pounds / 700-900g)
- 8 oz cremini mushrooms, sliced (225g)
- 1 cup Marsala wine (240ml)
- 1 cup low-sodium chicken broth (240ml)
- 4 cloves garlic, minced
- 1 medium yellow onion, diced (about 150g)
- 3 tablespoons butter (45g)
- 2 tablespoons olive oil (30ml)
- 2 tablespoons all-purpose flour (15g)
- 1 teaspoon fresh thyme, chopped (optional)
- Salt and black pepper, to taste
Instructions
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced onion and sliced mushrooms. Sauté for 5-7 minutes until onions are soft and mushrooms release moisture and start to brown. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Pat chicken breasts dry with paper towels. Season both sides lightly with salt and pepper, then sprinkle flour evenly over the chicken, pressing gently to coat.
- Optional: Brown the chicken in the skillet with 1 tablespoon olive oil for 2 minutes per side for extra flavor.
- Transfer mushroom and onion mixture to the slow cooker. Place chicken breasts on top. Pour in Marsala wine and chicken broth. Sprinkle fresh thyme over everything. Gently stir the liquid to combine without disturbing the chicken coating.
- Cover and cook on low for 4 hours until chicken is tender and sauce thickens.
- Carefully remove chicken to a serving dish and cover to keep warm. Stir remaining butter into the sauce in the crockpot to give it a glossy finish. Taste and adjust salt and pepper if needed.
- Serve chicken hot with mushroom Marsala sauce spooned generously over it. Pair with creamy mashed potatoes or buttered pasta.
Notes
Sauté mushrooms, onions, and garlic before slow cooking for a richer sauce. Use real Marsala wine for authentic flavor. Pat chicken dry before coating with flour. If sauce is too thin, thicken with cornstarch slurry and cook on high for 15 minutes or simmer on stove. Store leftovers in airtight container in fridge up to 4 days; reheat gently with broth or water. Freeze chicken and sauce separately for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 370
- Sugar: 3
- Sodium: 400
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 6
- Fiber: 1
- Protein: 38
Keywords: chicken marsala, crockpot chicken, slow cooker chicken, easy chicken recipe, marsala sauce, comfort food, weeknight dinner