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Slow Cooker Olive Garden Chicken Marsala
A hands-off, family-friendly Slow Cooker Chicken Marsala for weeknights, leftovers, or last-minute guests.
Servings 4 servings
Calories 456kcal
Equipment
- Slow Cooker
- Large pan or skillet
Ingredients
- 4 chicken breasts boneless skinless
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon butter
- 8 ounces baby bella mushrooms sliced
- 4 garlic cloves minced
- 1 cup Marsala wine
- ¼ cup water
- ¼ cup cornstarch
- ¼ cup heavy cream
Instructions
- Pat the chicken dry and season both sides with garlic salt, Italian seasoning, paprika, and black pepper.
- Melt butter in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly browned. It doesn’t need to be cooked through, just golden.
- Transfer the chicken to the slow cooker. Add the mushrooms and minced garlic on top. Pour in the Marsala wine.
- Cover and cook on low for 4–6 hours or high for 4 hours. Check at the low end if your slow cooker runs hot.
- Once the chicken is cooked, remove it and set aside. In a small bowl, whisk together the water and cornstarch to form a slurry. Stir it into the slow cooker and cook uncovered for about 5–10 minutes, until thickened.
- Stir in the heavy cream until the sauce is smooth. Return the chicken to the pot and spoon the sauce over top.
- Plate over mashed potatoes, pasta, rice, or any side that works for your night.
Nutrition
Calories: 456kcal | Carbohydrates: 20g | Protein: 50g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 862mg | Potassium: 1187mg | Fiber: 1g | Sugar: 6g | Vitamin A: 303IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg