Chicken Marsala used to feel like a restaurant-only dish—too many steps, too much cleanup for a weeknight. This slow cooker version changes everything. With just four ingredients and minimal prep, you get tender chicken in a buttery, wine-dark mushroom sauce that tastes like you fussed for hours… when really, you didn’t.

📝 Ingredients

🍲 Instructions

1. Prep Slow Cooker Spray the inside with cooking spray.
2. Layer Chicken & Mushrooms Place chicken breasts in the bottom. Scatter mushrooms evenly over the top.
3. Mix Sauce Whisk Marsala wine and cream of mushroom soup until smooth. Pour over chicken and mushrooms.
4. Cook Cover and cook:
   • LOW: 4–6 hours
   • HIGH: 2½–3½ hours Until chicken is tender and fully cooked.
5. Optional Thickening For a richer sauce, stir together 1 tbsp cornstarch + 2 tbsp cold water. Add during the last 30 minutes of cooking. Cook on HIGH 20–30 minutes until slightly thickened.
6. Season & Serve Taste and adjust with salt and pepper. Shred or slice chicken, stir back into sauce, and serve warm.

🌟 Notes

• Serve over mashed potatoes, rice, or buttered noodles to soak up the sauce.
• Sweet Marsala gives a rounder flavor; dry Marsala adds more savory depth.