Slow-Cooker Chicken Marsala

Slow Cooker Chicken Marsala ~ Get your slow cooker ready because I’m turning this classic chicken recipe into a nearly fuss-free routine. This adaptation doesn’t miss a beat. The mushroom and shallot sauce gets a deep hit of flavor from Holland HouseÒ Cooking Wine. Serve it over noodles, fettuccine, or with a side of crispy potatoes—whatever way you go, this recipe is sauce filled, so get your ladling on! #Ad

It’s also a recipe that gives me more dad time while it quietly simmers away in the slow cooker. I’m all about the hands-off cooking lately, as we are now month two into school and the boys’ schedule have yet to find their pacing. Having a kid in high school and one in elementary school has its challenges.

Thankfully to keep the oldest fueled and moving, I rely on meals like this. It’s protein filled and heavy on flavor. Using a slow cooker means I can turn out a large batch without standing in the kitchen for an extended amount of time. Time that is usually spent doing homework with the second grader.

You can serve this with a side salad or over pasta, but my boys like it with a big bowl of egg noodles and heavy on the sauce. What makes the sauce is, of course, the Holland House Marsala Cooking Wine. Its smooth, well-rounded sweet-wine taste has a hint of hazelnut complexity and depth, making versatile and ideal for cooking.

To make this an even more hands-off recipe, you can skip browning the chicken and sautéing the shallots and mushroom by adding everything into the slow cooker at once. Aesthetically, the chicken will look poached versus browned, but no one will notice, especially if you serve it like I do—smothered in mushrooms. The only thing anyone will be thinking about is will there be enough for seconds?

This is a sponsored post written by me on behalf of Holland House Cooking Wines, available nationwide at Walmart, Albertsons Safeway, Shop Rite, Hy-Vee, Food Lion and Hannaford. Follow Holland House on Facebook, Instagram and Pinterest.

Yield: Serves 4

Slow-Cooker Chicken Marsala

Slow-Cooker Chicken Marsala


  • 4 chicken breasts
  • 1/3 cup flour
  • 1 large shallot
  • 1 cup of Holland House Marsala Cooking Wine
  • 4 garlic cloves, finely chopped
  • 1 lb. sliced mushrooms
  • 2 teaspoons lemon zest with 1 teaspoon of lemon juice
  • 4 tablespoons cornstarch dissolved in 4 tablespoons of cold water
  • 1 cup chicken stock
  • Salt, pepper and parsley to taste


    Salt and pepper both sides of chicken.
    Dredge each chicken breast through the flour. Set aside and heat a large pan with ¼-inch of oil.

    Gently place two chicken breasts in the pan and cook until browned, about two minutes per side; transfer to a
    plate. Add another tablespoon of oil and repeat with the remaining chicken breasts. Add the shallots and garlic to the pan, stir and cook for about one minute or until fragrant. Stir in the mushrooms (add oil to the pan if needed) and cook until
    tender and slightly browned. Note: to make this an even more hands-off recipe, you can skip browning the chicken and sautéing the shallots and mushroom by adding everything into the slow cooker at once.

    Transfer the chicken and mushroom mixture to the slower cooker. Add the Holland House Marsala Cooking Wine and
    chicken stock. Cover and set slow cooker to low for three hours.

    In a small bowl, make the cornstarch slurry by whisking together cornstarch and about four tablespoons of water. After
    cooking time has elapsed, remove the lid and transfer the chicken to a plate. Pour in the cornstarch slurry and stir to combine. Return the chicken to the slow cooker, turn the heat to high. Cook for another 30 minutes or until sauce has thickened.

    Taste and season the meal with additional salt and pepper as needed. For added flavor and garnish, top with chopped
    parsley and serve with noodles. 


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