Ingredients
Equipment
Method
- Prepare the chicken: Pat the chicken dry with paper towels. Season both sides with salt, black pepper, and garlic powder. Lightly coat each piece with flour, shaking off any excess.
- Brown the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Brown the chicken for about 2–3 minutes per side. The chicken does not need to be fully cooked at this stage. Transfer it to the slow cooker.
- Cook the mushrooms and aromatics: In the same skillet, add the sliced mushrooms and onion. Cook for 4–5 minutes until the mushrooms begin to soften and the onions become tender. Add the garlic and thyme and cook for another minute.
- Deglaze with Marsala: Pour the Marsala wine into the skillet. Scrape the bottom with a wooden spoon to release the flavorful browned bits. Simmer for 2–3 minutes to slightly reduce the wine.
- Combine: Pour the Marsala mixture over the chicken in the slow cooker. Add the chicken broth and Worcestershire sauce, if using.
- Slow cook: Cover and cook on LOW for approximately 3–4 hours, depending on the thickness of the chicken. The chicken should reach an internal temperature of 165°F (74°C).
- Thicken the sauce: Carefully remove the cooked chicken and keep it warm. Whisk the cornstarch and cold water together in a small bowl to make a smooth slurry. Stir it into the sauce in the slow cooker.
- Finish the sauce: Set the slow cooker to HIGH, cover, and cook for about 10–15 minutes, stirring occasionally, until the sauce thickens. For a creamy version, stir in the heavy cream near the end.
- Finish and serve: Return the chicken to the slow cooker and spoon the mushroom Marsala sauce over it. Garnish with fresh parsley and additional thyme if desired. Serve hot with mashed potatoes, pasta, rice, or roasted vegetables.
Notes
For the best flavor: Do not skip browning the chicken if you have time. It adds a deeper, richer flavor to the finished dish.
Chicken thickness matters: Use chicken pieces of relatively even thickness so they cook at approximately the same rate.
Do not overcook: Check the chicken with an instant-read thermometer and remove it once it reaches 165°F (74°C).
For gluten-free: Replace all-purpose flour with a certified gluten-free flour blend and verify that the broth and Worcestershire sauce are gluten-free.
For a creamy version: Add ¼–½ cup heavy cream near the end of cooking rather than at the beginning.
For lower-carb serving: Skip traditional flour and serve the chicken with cauliflower mash, roasted vegetables, or zucchini noodles.
Storage: Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 2–3 months.
Reheating: Reheat gently and add a small splash of chicken broth if the sauce becomes too thick.
Chicken thickness matters: Use chicken pieces of relatively even thickness so they cook at approximately the same rate.
Do not overcook: Check the chicken with an instant-read thermometer and remove it once it reaches 165°F (74°C).
For gluten-free: Replace all-purpose flour with a certified gluten-free flour blend and verify that the broth and Worcestershire sauce are gluten-free.
For a creamy version: Add ¼–½ cup heavy cream near the end of cooking rather than at the beginning.
For lower-carb serving: Skip traditional flour and serve the chicken with cauliflower mash, roasted vegetables, or zucchini noodles.
Storage: Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 2–3 months.
Reheating: Reheat gently and add a small splash of chicken broth if the sauce becomes too thick.