Slow Cooker Chicken Marsala


  • 1/2 cup all-purpose flour
  • 2 teaspoons salt, divided
  • 1/2 teaspoon coarse black pepper
  • 1/3 cup butter
  • 4 1/2 to 5 pounds chicken breasts with bone and skin
  • 1 pound mushrooms, sliced
  • 1 small onion, sliced
  • 1 1/2 cups Marsala wine
  • 2 tablespoons water
  • 1 1/2 tablespoons cornstarch
  • Chopped parsley


  1. In a large resealable plastic bag, add flour, 1 teaspoon salt and pepper. Seal and shake. Shake a few pieces of chicken in bag at a time to coat with flour mixture; set aside. Repeat with remaining breasts.
  2. In a large skillet over medium, melt butter. Add chicken, skin-side-down, cooking about 4 minutes until skin is golden brown. Place chicken skin-side-up in slow cooker crock.
  3. Pour Marsala over chicken and add mushrooms, onions and remaining 1 tespoon salt.
  4. Cover and cook on HIGH for 2 hours or LOW for 4 hours until chicken is cooked through and tender.
  5. Remove chicken to a serving platter. Cover with foil and keep warm.
  6. In a small bowl, stir water and cornstarch until cornstarch is dissolved.
  7. Transfer liquid from crock to a medium skillet. Stir in cornstarch mixture.
  8. Place skillet over medium-heat. Cook about 3 minutes, stirring constantly until mixture is slightly thickened.
  9. Pour mixture over chicken. Sprinkle with parsley before serving.

Serves: 4-6

TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the large skillet in the directions above. After browning chicken breasts, place cookware in slow cooker base, cover and cook as directed in recipe.




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