Slow Cooker Chicken Breast

Slow Cooker Chicken Breast is my go-to when I want a dish that tastes like a restaurant meal without the fuss. The chicken slow-cooks in Marsala wine, garlic, and mushrooms until tender and soaked in flavor, then finished with a rich, velvety cream sauce that's bold and deeply savory. I make this for weeknight dinners, date nights, and Sunday family gatherings because the slow cooker does all the work and the results never disappoint. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months, reheating gently on the stove.

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Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Chicken Breast

Servings:

Calories: 279kcal

Author: Mandy Applegate

Equipment

Slow cooker

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

US Customary - Metric

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

Here are a few things I've learned from making this recipe that'll help yours turn out perfectly.

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

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