Slow Cooker Chicken Marsala with Mushrooms
A creamy slow cooker chicken Marsala made with tender chicken breasts, sliced mushrooms, Marsala wine, and condensed cream of mushroom soup. This simple four-ingredient dinner creates a rich mushroom wine sauce that is perfect over pasta, rice, or mashed potatoes.
INGREDIENTS:
2 lb boneless skinless chicken breasts about 4 medium, sliced horizontally if very thick
8 to 12 oz sliced mushrooms cremini or white button
1 1/2 cups Marsala wine sweet or dry
1 can condensed cream of mushroom soup 10.5 oz, undiluted
salt and black pepper to taste
DIRECTIONS:
Spray the inside of the slow cooker with cooking spray.
Place the chicken breasts in the bottom of the slow cooker, slicing them horizontally first if very thick.
Scatter the sliced mushrooms evenly over the chicken.
In a bowl, whisk together the Marsala wine and condensed cream of mushroom soup until mostly smooth.
Pour the sauce mixture over the chicken and mushrooms.
Cover and cook on low for 4–6 hours, or on high for 2 1/2–3 1/2 hours, until the chicken is fully cooked and tender.
Optional: For a thicker sauce, stir together 1 tablespoon cornstarch and 2 tablespoons cold water, then add it during the last 30 minutes of cooking.
If thickening, cook on high for another 20–30 minutes, until the sauce firms up slightly.
Taste the sauce and season with salt and black pepper as needed.
Shred or slice the chicken, stir it back into the sauce, and serve warm.