4-Ingredient Chicken Marsala with Mushrooms
4-Ingredient Chicken Marsala with Mushrooms
Ingredients
- 2 pounds boneless, skinless chicken breasts, about 4 medium breasts
- 8 ounces sliced mushrooms, white button or cremini
- 1 1/2 cups Marsala wine, sweet or dry, your preference
- 1 can condensed cream of mushroom soup, 10.5-ounce
- nonstick cooking spray, as needed
- oil, for greasing, if not using spray
- salt, to taste, as needed
- pepper, to taste, as needed
Instructions
- 1
Prepare your slow cooker by spraying the inside with nonstick cooking spray or lightly greasing it with a bit of oil to ensure easy cleanup.
⏱️ 2 min
- 2
Arrange the chicken breasts in a single layer on the bottom of the slow cooker. If the breasts are very thick, slice them horizontally in half to ensure more even cooking.
⏱️ 5 min
- 3
Evenly scatter the sliced mushrooms over the chicken breasts in the slow cooker.
⏱️ 2 min
- 4
In a medium bowl, whisk together the Marsala wine and the condensed cream of mushroom soup until the mixture is mostly smooth and well combined. A few small lumps are acceptable.
⏱️ 3 min
- 5
Pour the Marsala-soup mixture over the chicken and mushrooms in the slow cooker, ensuring all ingredients are well coated with the sauce.
⏱️ 1 min
- 6
Place the lid securely on the slow cooker.
⏱️ 1 min
- 7
Cook on the LOW setting for 4 to 6 hours, or on the HIGH setting for 2 1/2 to 3 1/2 hours, until the chicken is thoroughly cooked and tender. The internal temperature of the chicken should reach 165°F.
⏱️ 210 min
- 8
Once cooking is complete, taste the sauce and adjust seasoning with salt and pepper as desired.
⏱️ 1 min
- 9
For a creamier texture, you may gently shred or slice the cooked chicken directly in the slow cooker and stir it back into the sauce.
⏱️ 3 min
- 10
Serve the chicken and mushrooms with a generous amount of sauce spooned over your preferred side dish, such as mashed potatoes, pasta, or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
4-Ingredient Chicken Marsala with Mushrooms
- 2 pounds boneless, skinless chicken breasts, about 4 medium breasts
- 8 ounces sliced mushrooms, white button or cremini
- 1 1/2 cups Marsala wine, sweet or dry, your preference
- 1 can condensed cream of mushroom soup, 10.5-ounce
- nonstick cooking spray, as needed
- oil, for greasing, if not using spray
- salt, to taste, as needed
- pepper, to taste, as needed
Instructions
- 1
Prepare your slow cooker by spraying the inside with nonstick cooking spray or lightly greasing it with a bit of oil to ensure easy cleanup.
⏱️ 2 min - 2
Arrange the chicken breasts in a single layer on the bottom of the slow cooker. If the breasts are very thick, slice them horizontally in half to ensure more even cooking.
⏱️ 5 min - 3
Evenly scatter the sliced mushrooms over the chicken breasts in the slow cooker.
⏱️ 2 min - 4
In a medium bowl, whisk together the Marsala wine and the condensed cream of mushroom soup until the mixture is mostly smooth and well combined. A few small lumps are acceptable.
⏱️ 3 min - 5
Pour the Marsala-soup mixture over the chicken and mushrooms in the slow cooker, ensuring all ingredients are well coated with the sauce.
⏱️ 1 min - 6
Place the lid securely on the slow cooker.
⏱️ 1 min - 7
Cook on the LOW setting for 4 to 6 hours, or on the HIGH setting for 2 1/2 to 3 1/2 hours, until the chicken is thoroughly cooked and tender. The internal temperature of the chicken should reach 165°F.
⏱️ 210 min - 8
Once cooking is complete, taste the sauce and adjust seasoning with salt and pepper as desired.
⏱️ 1 min - 9
For a creamier texture, you may gently shred or slice the cooked chicken directly in the slow cooker and stir it back into the sauce.
⏱️ 3 min - 10
Serve the chicken and mushrooms with a generous amount of sauce spooned over your preferred side dish, such as mashed potatoes, pasta, or rice.
⏱️ 1 min