We’ve posted a chicken marsala recipe before. It was a pretty simple recipe, but this chicken marsala recipe is even easier. It’s another one of those really great slow cooker recipes! If you know you’re not going to have time to cook in the evening, this might be a better choice. When you have time to cook, the other will work just fine. They’re both great recipes!
This chicken marsala slow cooker recipe does use corn starch instead of flour. So if gluten-free is important, then this is a good recipe for you!
Chicken Marsala is a good recipe that sounds really fancy, and it’s actually pretty chill. It just means that you’re using some marsala wine. Nothing big or scary. This looks really yummy, and I can’t believe how easy it is! Slow cooker recipes for the win!
Thanks to Tiffany at Le Creme de La Crumb for this wonderful recipe!
- 4 boneless skinless chicken breasts
- salt and pepper to taste (I used about ½ teaspoon of each)
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
- ½ cup water
- ¼ cup cornstarch
- fresh parsley, roughly chopped
- Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
- Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
- Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
- Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.