Slow Cooker Chicken Marsala

Total Time: 45 mins

Servings: 8


2 teaspoons minced or chopped garlic

1 tablespoon canola oil

8 boneless skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon pepper

2 6 oz. jars sliced mushrooms, drained

1 cup sweet marsala wine

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 cooker. Increase 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 or longer until chicken is hot.
  5. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.