Chicken Marsala sounds fancy, but this slow cooker version is the kind of weeknight dinner that quietly saves your sanity. Traditionally, Chicken Marsala is an Italian-American restaurant classic made with pan-seared chicken, earthy mushrooms, and a rich Marsala wine sauce. It’s the dish I used to order on date nights before kids and busy seasons took over, and now I love that I can toss a few ingredients into the slow cooker before work and still get those cozy, restaurant-style vibes at home. This 4-ingredient version keeps things incredibly simple while still giving you that buttery, savory mushroom-wine flavor that feels special enough for guests but easy enough for a Tuesday.
This slow cooker Chicken Marsala is perfect over a bed of creamy mashed potatoes or buttered egg noodles to soak up all that delicious sauce. If you’re trying to keep things a little lighter, serve it over steamed rice or cauliflower rice. I also like to add something green on the side—roasted green beans, a simple side salad, or some sautéed spinach all work really well. If you have an extra five minutes, warm up a loaf of crusty bread or garlic breadsticks to mop up any leftover sauce in the slow cooker—it’s too good to waste.
4-Ingredient Slow Cooker Chicken Marsala with Mushrooms
Ingredients
2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
8 ounces sliced mushrooms (white button or cremini)
1 1/2 cups Marsala wine (sweet or dry, your preference)
1 (10.5-ounce) can condensed cream of mushroom soup
8 ounces sliced mushrooms (white button or cremini)
1 1/2 cups Marsala wine (sweet or dry, your preference)
1 (10.5-ounce) can condensed cream of mushroom soup
Directions
