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Slow Cooker Marsala

Slow Cooker Marsala



  • 4-5 chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 2 cups sliced mushrooms
  • 3 ounces sun-dried tomatoes
  • 1 cup cooking wine
  • 1/2 cup chicken broth
  • 2 tablespoon butter
  • 2 tablespoon flour



  1. Place chicken in slow cooker and sprinkle salt, pepper, and garlic on top.
  2. Add mushrooms and sun-dried tomatoes. Pour wine and broth on top. Cook for 5 to 6 hours on low.
  3. Remove the chicken and transfer to a plate.
  4. Mix together softened butter and flour, add to slow cooker and whisk with existing liquid. Transfer chicken back to slow cooker and cook 15 more minutes to let gravy thicken.
  5. If desired, serve over rice or pasta.