4-Ingredient Slow Cooker Chicken Marsala with Mushrooms
A creamy slow cooker chicken Marsala made with tender chicken breasts, sliced mushrooms, Marsala wine, and condensed cream of mushroom soup. This simple four-ingredient dinner creates a rich mushroom wine sauce that is perfect over pasta, rice, or mashed potatoes.
Ingredients
- 2 lb boneless skinless chicken breasts about 4 medium, sliced horizontally if very thick
- 8 to 12 oz sliced mushrooms cremini or white button
- 1 1/2 cups Marsala wine sweet or dry
- 1 can condensed cream of mushroom soup 10.5 oz, undiluted
- salt and black pepper to taste
Instructions
- Spray the inside of the slow cooker with cooking spray.
- Place the chicken breasts in the bottom of the slow cooker, slicing them horizontally first if very thick.
- Scatter the sliced mushrooms evenly over the chicken.
- In a bowl, whisk together the Marsala wine and condensed cream of mushroom soup until mostly smooth.
- Pour the sauce mixture over the chicken and mushrooms.
- Cover and cook on low for 4–6 hours, or on high for 2 1/2–3 1/2 hours, until the chicken is fully cooked and tender.
- Optional: For a thicker sauce, stir together 1 tablespoon cornstarch and 2 tablespoons cold water, then add it during the last 30 minutes of cooking.
- If thickening, cook on high for another 20–30 minutes, until the sauce firms up slightly.
- Taste the sauce and season with salt and black pepper as needed.
- Shred or slice the chicken, stir it back into the sauce, and serve warm.
Notes
Stir in 1/4 cup cream at the end for a richer sauce. Serve over egg noodles, mashed potatoes, rice, or pasta.
Nutrition
Calories: 385kcal
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