This Crockpot Chicken Marsala serves up tender chicken served with a creamy mushrooms and wine sauce.

what you need:

chicken breasts

dried thyme

black pepper

kosher salt

olive oil

cremini mushrooms



heavy cream


Season the chicken breasts with dried thyme, salt, and pepper. Sear the chicken breasts for 3 minutes per side, until just browned.

Reduce heat to medium and add the remaining oil, then add the mushrooms, shallot, and garlic to the skillet.


Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in the marsala wine to deglaze the pan. Simmer for 1 minute.


In a measuring cup, whisk together the water and cornstarch until dissolved, then stir the slurry into the slow cooker. Add the heavy cream and whisk to combine.


Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.


Ready to make this?