Slow Cooker Chicken Marsala



  • My Rating: 0 Stars
  • Serves/Makes:8
  • Prep Time:10 Minutes
  • Implements:Slow Cooker/Crockpot



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


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.

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

3. 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.

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

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


  • Serve on a bed of white rice with a green salad.
  • Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.