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Slow Cooker Chicken Marsala Stew

Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Servings: 8


  • nonstick spray
  • 2 boneless skinless chicken breasts
  • 2 boneless skinless chicken thighs
  • 8 ounces white button mushrooms sliced
  • 8 ounces baby Bella mushrooms sliced
  • 1/4 cup finely chopped yellow onion
  • 4 cloves of garlic finely minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt more as needed
  • 1/2 teaspoon black pepper more as needed
  • 1 cup dry Marsala wine
  • 1 1/2 cups chicken broth
  • 3/4 cup water
  • 1/3 cup cornstarch
  • fresh parsley for garnish
  • rice pasta, or mashed potatoes (for serving)


  • Spray your slow cooker with a nonstick spray. Season the chicken with salt and black pepper and place on the bottom of the slow cooker. Top with mushrooms, onion, garlic, Italian seasoning, salt, and black pepper. Pour Marsala wine and chicken broth on top. Cover and cook for the stew on low for 5-6 hours.
  • After 5-6 hours, remove the chicken from the slow cooker. Cut it into 1-inch bite-sized pieces and set aside.
  • In a small bowl, whisk together the water and cornstarch until the cornstarch has dissolved. Whisk it into the slow cooker and add the chicken. Cover and continue to slow cook for an additional 20 minutes or until the sauce has thickened. Adjust seasoning to taste and keep warm until you are ready to serve.
  • Serve the chicken marsala stew on top of a bed of rice, pasta or mashed potatoes. Garnish with fresh parsley and enjoy!