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mushroom Marsala chicken in a wide horizontal frame on a plate, sliced chicken under a glossy brown mushroom cream sauce with parsley, mashed potatoes alongside, warm elegant light, shallow depth of field, landscape orientation

Mushroom Marsala Chicken

For an elegant and simple meal, slow cooked succulent chicken with mushrooms in a rich cream Marsala sauce.
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Prep Time 12 minutes
Cook Time 5 hours 50 minutes
Total Time 6 hours 2 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 8 oz mushrooms sliced
  • 0.5 cup Marsala wine
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 3 cloves garlic minced
  • 2 tbsp butter

Method
 

  1. Place the fully thawed chicken in the slow cooker with the mushrooms, garlic, and butter.
  2. Pour in the Marsala wine and broth, cover, and cook on low for about 5 and a half hours until tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  3. Stir in the heavy cream until the sauce is smooth and silky.
  4. Cook for another 20 minutes to let the sauce thicken slightly.
  5. Slice the chicken and spoon the mushroom Marsala sauce over the top.

Notes

Serve over mashed potatoes or egg noodles to catch all that rich sauce.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.