Slow Cooker Chicken Marsala: Elegant 4 Ingredient Dinner Party Recipe

4 Ingredient Slow Cooker Chicken Marsala with Mushrooms

I used to order chicken marsala on date nights. That rich, buttery mushroom sauce over tender chicken felt so fancy. Then I realized I could make it at home with just 4 ingredients and a slow cooker. No one will believe this creamy, savory dish came together with so little effort. It’s perfect for busy weeknights or when you want to impress guests without spending all day in the kitchen. If you love easy slow cooker Italian meals, try my Slow Cooker Italian Lemon Chicken or Slow Cooker Tuscan Chicken Orzo.

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Ingredients

• 2 pounds boneless skinless chicken breasts (about 4 medium)
• 8 ounces sliced mushrooms (white button or cremini)
• 1 1/2 cups Marsala wine (sweet or dry)
• 1 (10.5 ounce) can condensed cream of mushroom soup

That’s it. No chopping piles of onions or mincing garlic. Just these four items plus a little salt and pepper at the end. You can find Marsala wine in the wine aisle of most grocery stores. Avoid the cooking Marsala with added salt.

Directions

1. Spray the inside of your slow cooker with nonstick cooking spray or a little oil.
2. Place the chicken breasts in a single layer. If they are very thick, slice them horizontally so they cook evenly.
3. Scatter the sliced mushrooms over the chicken.
4. In a bowl, whisk together the Marsala wine and cream of mushroom soup until smooth.
5. Pour the mixture over the chicken and mushrooms, making sure everything gets coated.
6. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2.5 to 3.5 hours. The chicken is done when it reaches an internal temperature of 165°F.
7. Carefully taste the sauce and add salt and pepper as needed. For a creamier texture, you can shred the chicken or slice it and stir it back into the sauce.
8. Serve with plenty of sauce over your choice of mashed potatoes, buttered egg noodles, rice, or cauliflower rice.

Variations & Tips

This recipe is endlessly adaptable. Here are some of my favorite ways to change it up:

• Thicker sauce: Mix 1 to 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the slurry into the slow cooker during the last 20 to 30 minutes on HIGH.
• Richer sauce: Stir in 1/4 to 1/2 cup of heavy cream or half and half during the last 15 minutes. Wait until the end so the cream doesn’t curdle.
• Chicken thighs: Use boneless skinless chicken thighs instead of breasts. They stay extra moist during long cooking.
• More mushrooms and onion: Increase mushrooms to 12 to 16 ounces and add one small sliced onion for deeper flavor.
• Marsala substitute: If you don’t have Marsala wine, mix dry sherry with a splash of white wine. Chicken broth works in a pinch, though the flavor will be less authentic.
• Freezer meal: Combine raw chicken, mushrooms, and the wine soup mixture in a freezer bag. Freeze flat. Thaw overnight in the fridge, then dump everything into the slow cooker and cook as directed.

Leftovers keep in the refrigerator for 3 to 4 days and reheat beautifully on the stovetop. For a gluten free version, use cornstarch to thicken and serve over gluten free pasta. This dish is also naturally low carb when paired with cauliflower rice or zucchini noodles. A squeeze of lemon juice and a sprinkle of fresh parsley right before serving brightens the whole dish. Avoid adding cheese, as it can overpower the delicate Marsala flavor. For another take, check out this Slow Cooker Chicken Marsala Recipe.

Frequently Asked Questions