Slow Cooker Chicken Breast

Slow cooker chicken breast cooks low in a creamy Marsala and mushroom sauce, then finishes with a splash of cream, stretching one pound of chicken into an easy dinner for four.

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Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Course: Main Course

Cuisine: Italian-American

Keyword: Slow Cooker Chicken Breast

Servings:

Calories: 279kcal

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 chicken and set aside. Stir in heavy cream and mix well.
¼ cup heavy cream
Serve the chicken with the sauce and garnish with fresh parsley or thyme.
Fresh parsley or thyme

Notes

Slice each breast in half horizontally so it cooks evenly and the thick end does not stay underdone.
Sear the chicken 2 to 3 minutes per side before it goes in; the browning adds flavor that the slow cooker cannot.
Use sweet Marsala for a slightly sweet, nutty sauce; dry Marsala works in a pinch, but skip cooking wine.
Whisk the cornstarch with cold water before adding it, or it clumps in the hot liquid.
Lift the chicken out and stir the cream in off the direct heat so it does not curdle.
Cool the dish completely in the fridge before freezing so the sauce texture stays smoother after thawing.
Reheat leftovers gently on the stovetop over low heat so the cream sauce stays smooth.

Nutrition