Slow-Cooker Chicken Marsala

Prep Time: 10 mins

Total Time: 5 hrs 25 mins

Servings: 8


  • 2 cloves garlic, finely chopped
  • 1 tablespoon vegetable oil
  • 8 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 jars (6 oz each) Green Giant™ sliced mushrooms, drained
  • 1 cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 3 tablespoons chopped fresh parsley


  1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
  2. Cover; cook on Low heat setting 5 to 6 hours.
  3. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker.
  4. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

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