Slow Cooker Chicken Breast
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I can’t tell you how many weeknights this Slow Cooker Chicken Breast has saved me when I needed something that tasted really good without a lot of effort. The chicken comes out tender and juicy every time, and the creamy marsala mushroom sauce with garlic is so rich and satisfying it tastes like something from a nice Italian restaurant. Set it and forget it.
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I make this for weeknight dinners, date nights at home, or whenever family is coming over because it looks and tastes impressive with minimal hands-on time. It reheats beautifully, making it perfect for make-ahead meals. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months, reheating gently on the stove.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Chicken Breast with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Getting this slow cooker chicken recipe on the table is easier than it looks, and I’ll walk you through every step.
Season the Chicken
Slice the boneless, skinless chicken breasts in half horizontally on a cutting board before seasoning. Season your chicken generously on both sides with ground paprika, a teaspoon of garlic powder, ground black pepper, and kosher salt.
You can also add a pinch of onion powder to the seasoning blend for a little extra depth, and Italian seasoning is a great addition too if you want more herby flavor. Make sure every surface is coated well because this is where the flavor foundation starts.
Sear for a Golden Crust
Heat olive oil in a skillet over medium-high heat, then sear the chicken for 2 to 3 minutes per side, until lightly browned and perfectly juicy. You can swap the olive oil for melted butter if you prefer a richer sear.
You’re not cooking it through here, just building color and locking in flavor. This nonstick skillet is perfect for this step because it holds heat evenly and gives you a beautiful sear without hot spots.
Load the Slow Cooker
Transfer the seared chicken to your crockpot and arrange it in a single layer if possible for the most even cooking. A high-quality slow cooker is a great investment for recipes like this because it maintains steady, even heat throughout.
Add the sliced mushrooms, minced garlic, Marsala wine, and low-sodium chicken broth. I prefer low-sodium chicken broth here, but chicken stock works just as well if that’s what you have on hand.
A small handful of sun-dried tomatoes added at this stage is a delicious variation that pairs beautifully with the Marsala and mushrooms. Boneless chicken thighs are a great swap here, too, if you prefer darker meat, as they’re even harder to overcook.
Cook Low and Slow
Cover and cook on LOW for 2 hours until the chicken is fully cooked and tender. The chicken is done when its internal temperature reaches 165°F. I always use this digital meat thermometer, which takes all the guesswork out of knowing exactly when it’s ready.
Sticking to the 2-hour window on LOW helps avoid overcooking, which can make the chicken tough and dry. Resist lifting the lid during cooking, as each peek releases heat and extends your cook time. The Marsala and broth will reduce slightly, and the mushrooms will become incredibly soft and flavorful.
Thicken the Sauce
Turn the slow cooker to HIGH. In a small bowl, whisk together the cornstarch and cold water until smooth, with no lumps. I use a mini whisk to make it much easier to get a lump-free slurry.
Stir the slurry into the slow cooker, then cook for 10 minutes, until the sauce thickens to a glossy, spoon-coating consistency.
Add the Cream
Remove the chicken briefly, then stir in the heavy cream until the sauce is completely smooth and silky. Return the chicken to the slow cooker and turn it a few times to coat every piece in that creamy Marsala sauce.
The cream mellows the wine just enough, giving the sauce a rich, velvety finish.
Serve and Garnish
Serve and enjoy the slow-cooked chicken warm, garnished with fresh parsley or thyme, right before bringing it to the table. The herbs add a pop of color and a little fresh brightness, beautifully balancing the richness of the sauce.
This travels really well straight in the slow cooker insert with the lid on, just plug it in on the WARM setting when you arrive. If you’re using a separate container instead, transfer the chicken and sauce into a deep lidded container and pack it inside this insulated casserole carrier to keep it warm.
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts sliced in half horizontally
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 4 garlic cloves minced
- ¼ cup sweet Marsala wine
- ¼ cup low-sodium chicken broth or additional Marsala wine
- 2 cups sliced mushrooms
- ¼ cup heavy cream
- 3 tablespoons cornstarch
- 2–3 tablespoons cold water for slurry
- Fresh parsley or thyme for garnish
Instructions
- Season the chicken generously with paprika, garlic powder, salt, and pepper.1 pound boneless skinless chicken breasts, 1 teaspoon paprika, 1 teaspoon garlic powder, Salt and black pepper
- Heat olive oil in a skillet over medium-high heat and sear the chicken 2–3 minutes per side until lightly browned.1 tablespoon olive oil
- Transfer the chicken to the slow cooker and add mushrooms, minced garlic, Marsala wine, and chicken broth.4 garlic cloves, ¼ cup sweet Marsala wine, ¼ cup low-sodium chicken broth, 2 cups sliced mushrooms
- Cover and cook on LOW for 2 hours or until the chicken is fully cooked and tender.
- Turn the slow cooker to HIGH.
- In a small bowl, whisk cornstarch with cold water to create a smooth slurry.3 tablespoons cornstarch, 2–3 tablespoons cold water
- Stir the slurry into the slow cooker and cook for 10 minutes until the sauce thickens.
- Remove the chicken briefly, stir heavy cream into the sauce until smooth, then return the chicken to coat.¼ cup heavy cream
- Serve warm, garnished with fresh parsley or thyme.Fresh parsley or thyme
Notes
- Slice the chicken evenly: Cutting the breasts in half horizontally before cooking helps them cook through more evenly in the slow cooker and prevents the thicker end from staying undercooked while the thinner parts overcook.
- Don’t skip the sear: Those 2 to 3 minutes per side in the hot skillet add a layer of flavor you won’t get from the slow cooker alone. The golden crust adds depth to the finished dish, making a real difference.
- Use sweet Marsala wine: Dry Marsala will work in a pinch, but sweet Marsala is what gives the sauce that signature slightly sweet, nutty flavor. It’s worth keeping a bottle on hand for recipes like this.
- Make the slurry cold: Always mix the cornstarch with cold water before adding it to the hot liquid. Adding dry cornstarch directly to the slow cooker causes lumps that are difficult to break up.
- Add cream off the heat briefly: Removing the chicken before stirring in the cream gives you better control and helps the cream incorporate smoothly without curdling from the slow cooker’s direct heat.
- Flash chill before freezing: If you’re planning to freeze leftovers, let the chicken and sauce cool completely in the fridge first, then transfer to the freezer. This prevents ice crystals from forming and keeps the sauce texture smoother after thawing.
Nutrition
How to Store Leftovers
Let the chicken cool completely before transferring it to an airtight container, spooning the sauce over the top so the chicken stays moist in the fridge. It’ll keep well for up to 4 days, and the sauce thickens a little more overnight, making it even better the next day.
Reheat gently in a skillet over low heat or in the microwave in short bursts, adding a splash of chicken broth if the sauce needs loosening. For longer storage, freeze the chicken and sauce together in a freezer-safe container for up to 3 months. A set of airtight freezer containers keeps everything sealed and makes stacking in the freezer much easier.
Thaw overnight in the fridge before reheating.
What to Serve With Slow Cooker Chicken Breast
It’s practically begging to be spooned over something that can soak it up, so creamy mashed potatoes or buttered egg noodles are my top picks. Roasted garlic bread works beautifully, too, for swiping up every last bit of sauce from the plate.
For something lighter, a simple green salad with a tangy vinaigrette cuts through the richness of the cream sauce perfectly. If you shred the chicken using two forks, it’s also fantastic piled onto sandwiches or tossed into salads. Steamed or roasted green beans, asparagus, or broccoli are all great options that round out the plate without competing with the flavors.
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