Description
This Slow Cooker Olive Garden Chicken Marsala is a rich and creamy dish packed with savory mushroom flavor. Made effortlessly in the crockpot, it yields tender chicken bathed in a silky marsala wine sauce, ideal for busy days or cozy dinners.
Ingredients
Chicken and Sauce
- 2 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 8 oz mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- ¾ cup Marsala wine
- 1 cup chicken broth
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or Italian seasoning
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Chicken: Heat olive oil in a skillet over medium-high heat. Lightly brown chicken pieces on both sides for about 2–3 minutes per side to develop flavor and color.
- Transfer to Slow Cooker: Place the browned chicken in the slow cooker as the base layer.
- Add Mushrooms and Garlic: Scatter the sliced mushrooms and minced garlic evenly over the chicken in the slow cooker.
- Pour Liquids and Seasonings: Add the Marsala wine and chicken broth over the ingredients. Sprinkle salt, black pepper, and dried thyme or Italian seasoning evenly on top.
- Slow Cook: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is tender and cooked through.
- Prepare Sauce: Remove chicken pieces from the slow cooker. Whisk the heavy cream and grated Parmesan cheese into the cooking liquid.
- Thicken Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch slurry (cornstarch mixed with water) and cook on HIGH for another 10–15 minutes until the sauce thickens.
- Return Chicken: Place the chicken back into the slow cooker and spoon the creamy marsala sauce over the chicken to coat.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top and serve the dish warm, ideally over mashed potatoes, pasta, or rice.
Notes
- Browning the chicken before slow cooking adds extra flavor but can be skipped to save time.
- Using dry Marsala wine ensures the best flavor balance for the sauce.
- This dish pairs wonderfully with mashed potatoes, pasta, or steamed rice for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours (LOW)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian-American
