Slow Cooker Olive Garden Chicken Masala

Serves: 4
Prep time: 10 minutes
Cook time: 4 hours

This Slow Cooker Olive Garden Chicken Marsala is a flavorful, restaurant-inspired dish made easy with the help of the slow cooker.

Tender, seared chicken breasts simmer in a rich, savory sauce made from Marsala wine, garlic, mushrooms, and Italian seasonings.

Finished with a swirl of heavy cream for added richness, this dish delivers classic comfort with minimal effort.

Perfect for busy weeknights, meal prep, or even an elevated weekend dinner, this slow cooker version captures the signature flavors of the popular Olive Garden entrée with a simple, set-it-and-forget-it method.

Serve it over mashed potatoes, pasta, or rice for a complete meal the whole family will love.

How To Make Slow Cooker Olive Garden Chicken Masala

Ingredients

• 4 boneless skinless chicken breasts
• 1 teaspoon garlic salt
• 1 teaspoon italian seasoning
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 1 tablespoon butter
• 8 ounces sliced baby bella mushrooms
• 4 cloves garlic, minced
• 1 cup masala wine
• ¼ cup water
• ¼ cup cornstarch ¼ cup heavy cream

Step-by-Step Guide

1. Season your chicken breasts with the garlic salt, italian seasoning, paprika and black pepper.

2. In a large skillet over medium high heat melt the butter.

3. Add the chicken to the skillet and sear briefly on each side, just to get some color on them.

4. Place the chicken breasts into the slow cooker.

5. Cover and cook on low 4-6 hours or high 4 hours.

6. Remove the chicken from the slow cooker.

7. Whisk together the water and cornstarch.

8. Whisk the cornstarch slurry into the slow cooker to thicken.

9. Whisk in the heavy cream.

10. Add the chicken back and spoon the sauce over the chicken breasts.

11. Serve!

Tips & Tricks:

• Sear first for flavor: Don’t skip the skillet! Giving the chicken a quick sear before slow cooking adds color and caramelized flavor that takes this dish up a notch.
• Use fresh garlic: This dish is garlic-forward (in a good way!). Fresh minced cloves really shine here over pre-minced jarred garlic.
• Don’t overcook: Chicken breasts can dry out if overcooked in the slow cooker. Go for the lower end of the cook time if your slow cooker runs hot or if the chicken pieces are small.
• Thicken before cream: Always whisk the cornstarch slurry in before adding the cream. This helps prevent curdling and keeps the sauce silky smooth.
• Deglaze the skillet: If you seared the chicken in a pan, splash a little of the wine in to loosen the browned bits, then pour it into the slow cooker for extra flavor!

Substitutions:

• Chicken breasts → Boneless, skinless chicken thighs work beautifully and stay extra juicy.
• Baby bella mushrooms → Use sliced white mushrooms, cremini, or even a mushroom blend from the store.
• Heavy cream → Swap with half & half or even a few tablespoons of cream cheese if needed.
• Cornstarch → You can use arrowroot powder or a flour slurry (1:1 flour + cold water) to thicken instead.

Variations:

• Add more mushrooms: Double the mushrooms if you’re a mushroom lover, they cook down and soak up all that flavorful sauce.
• Make it cheesy: Stir in ¼ cup of grated parmesan or romano cheese with the cream for a richer, more Alfredo-like twist.
• Turn it into a pasta bake: Chop the cooked chicken, toss it with the sauce and cooked pasta, sprinkle with mozzarella, and bake until bubbly.
• Low-carb version: Serve it over mashed cauliflower or zucchini noodles for a low-carb take that still feels cozy and indulgent.
• Make it garlicky & herby: Add a sprig of rosemary or thyme to the slow cooker during cooking for an extra layer of depth.