Slow Cooker Olive Garden Chicken Masala

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Prep Time:10

Cook Time:4

Total Time:4 10

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

Instructions

Step 1: Season Chicken with a blend of garlic salt, Italian seasoning, paprika, and black pepper.
Step 2: Sear Chicken. In a large skillet over medium-high heat, melt a knob of butter. Add the seasoned chicken breasts and sear them briefly (about 2-3 minutes) on each side, just to get a nice color.
Step 3: Assemble. Place the seared chicken breasts into your slow cooker. Top them with sliced mushrooms and minced garlic. Pour the marsala wine around the chicken in the slow cooker.
Step 4: Slow Cook to Perfection. Cover the slow cooker and let the chicken cook low and slow for 4-6 hours on low or 3-4 hours on high, until it's fall-apart tender.
Step 5: Thicken the Sauce. Once the chicken is cooked through, remove it from the slow cooker. In a small bowl, whisk together some water and cornstarch to make a slurry. Whisk this into the cooking liquid in the slow cooker to thicken it up. Let it cook for a few minutes to activate.
Step 6: Finish. Stir in some heavy cream to make the sauce extra rich and creamy.
Step 8: Serve & Enjoy. Add the chicken back to the slow cooker and spoon the luscious marsala sauce over the top. Serve your copycat Olive Garden chicken over pasta, mashed potatoes, or with a fresh salad on the side. Enjoy!

Notes

Optional Variations & Dietary Adaptations

Dairy-Free: Substitute the heavy cream with full-fat canned coconut milk or vegan whipping cream and swap in plant-based butter.
Low-Carb: For a keto-friendly take on this dish, serve the chicken and sauce over a bed of garlic roasted mashed cauliflower or zucchini noodles instead of traditional pasta.
More Mushrooms: If you're a mushroom lover, feel free to double the amount of sliced mushrooms in this recipe. They'll cook down and soak up all that delicious marsala sauce.
Cheesy Twist: For a richer, more Alfredo-like flavor, stir in ¼ cup of freshly grated parmesan or romano cheese along with the heavy cream at the end.
Pasta Bake: Turn this into a hearty casserole by chopping up the cooked chicken and tossing it with the thickened marsala sauce and some cooked pasta. Top it with a blend of shredded mozzarella cheese and parmesan cheese and bake until hot and bubbly.
Garlic & Herb: Amp up the aromatic flavors by adding a sprig of fresh rosemary or thyme to the slow cooker during the cooking process.
Onions & Shallots: Add ½ cup of diced onions or shallots to the slow cooker along with the mushrooms and garlic for extra flavor.
Dijon Mustard: Stir in 1-2 tablespoons of Dijon mustard to the sauce at the end for a little tang.

Expert Tips & Tricks

Sear First for Flavor: Don't skip the quick sear on the chicken before adding it to the slow cooker. This extra step adds beautiful color and caramelized flavor that takes the dish to the next level. Want to cut back on dishes? Use the sauté function on your Instant Pot for searing, then switch over to the slow cooking function for the rest.
Deglaze the Skillet: If you seared the chicken in a skillet before transferring it to the slow cooker, be sure to deglaze the pan with a splash of the marsala wine. Scrape up any browned bits and pour that flavorful liquid into the slow cooker for an extra boost of flavor.
Don't Overcook: Chicken breasts can dry out if cooked for too long, even in the slow cooker. Keep an eye on the cook time and aim for the lower end of the range, especially if your slow cooker runs hot or if you're using smaller chicken pieces.
Thicken Before Cream: When making the marsala chicken sauce, always whisk the cornstarch slurry into the cooking liquid first before adding the heavy cream. This helps prevent the cream from curdling and keeps the sauce silky smooth.

How to Serve

No matter how you choose to serve it, the slow-cooked marsala chicken is sure to impress. Its rich, restaurant-quality taste will have your family or guests coming back for seconds. While lovely on its own, the tender chicken and luscious sauce pair beautifully with a variety of starchy accompaniments to soak up all the yummy flavor.

For a classic Italian-inspired meal, serve the marsala chicken over a bed of hot cooked pasta, like pappardelle, fettuccine, or even zucchini noodles for a low-carb option. Top with a sprinkle of freshly grated parmesan cheese and serve with some fluffy breadsticks for an extra touch of Olive Garden-style indulgence.

Alternatively, spoon the chicken and marsala sauce over fluffy mashed potatoes or buttery mashed cauliflower. Round out the dish with a simple green salad or roasted vegetables on the side. If you're in the mood for something a little heartier, try serving it over a helping of creamy polenta. And don’t forget to pair it with a crisp white wine for the ultimate Italian meal at home!

Storage & Reheating

Refrigeration: This slow cooker marsala chicken stores very well, making it a great option for meal prep or enjoying leftovers throughout the week. Once cooled, transfer the chicken and sauce to an airtight container and refrigerate for 3-4 days.
Freezing: For longer-term storage, you can also freeze the chicken and marsala sauce. Allow it to cool completely, then transfer to a freezer-safe container or resealable bag. It will keep in the freezer for 2-3 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating. Note that the sauce may break upon reheating; adding a splash of cream or knob of butter off the heat can help bring it back together.
Reheating: Transfer the desired portion to a microwave-safe dish. Cover loosely and microwave in 30-second intervals, stirring occasionally, until heated through. You can also gently reheat it on the stovetop over medium heat, stirring frequently, until warmed up.

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Servings: servings