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Slow Cooker Chicken Marsala- Mayo Clinic Health System

Slow Cooker Chicken Marsala

Prep: 10 min

Total: 5 hr 25 min

Servings:  8 Servings


What you need:

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


Make Slow Cooker Chicken Marsala

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.

COVER; cook on Low heat setting 5 to 6 hours

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. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.

TO SERVE, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Pilsburry Tips:

Serve on a bed of white rice with a green salad.

Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.









Garlic Cloves

Vegetable oil



Corn Starch


-Boneless, skinless chicken breast

-sliced mushrooms (jarred)

-Marsala wine

-Fresh parsley



Calories           190

Total Fat          6g

Trans Fat          0g

Cholesterol      70mg

Sodium                        360mg

Total Carb        7g

 Sugars             1g

Protein             26g

Vitamin A        2%

Vitamin C        0%

Calcium           2%

Iron                  8%

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