Chicken Marsala

Chicken Marsala


1 Picture

Chicken Marsala
3 to 4 servings
Prep Time
10 Minutes
Cook Time
4 Hour (s)

Time on High: 4 to 5 hours Time on Low: 7 to 9 hours My friend gave me this recipe and I am so glad she did! The smell is intoxicating and the leftover wine is very nice as well.


4 Chicken breasts
1 Stick butter
8 Ounces cream cheese
2/3 Cup Marsala wine
21 1/2 Ounces mushroom soup, canned
3/4 Cup water
1/4 Teaspoon oregano
1/4 Teaspoon basil
1/2 Teaspoon garlic salt
Salt and pepper to taste


Cube chicken breast. Place chicken, butter, and spices in the Crock-Pot® slow cooker.
Mix cream cheese, wine and mushroom soup in a bowl.
Pour over chicken.
Cover; cook 4 to 5 hours on High or 7 to 9 hours on low, or until chicken is tender.
Serve over pasta of choice.


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Chicken Marsala

I think the receipt needs two corrections. 1) The instructions don't say when to add the 3/4 c.of water 2) Correct the quantity and number of cans of mushroom soup

Rose DeCounter
Estero, FL


I must admit - looking briefly at the ingredients originally - kinda threw me off. But THEN, after looking at the BIG picture (i.e., to use cornstarch, no cornstarch, chicken broth, etc., from the other recipes) I said: "What the heck I'm makin' it!" Fair warning: the aroma is WONDERFUL (gets my neighbors a little envious when I start smelling up the hallways with my cooking especially when they’re comin’ home from work... hee hee hee) and I only had a tiny tiny taste before running out the door and in one word: DELICIOUS and I can’t wait to get home to eat without running out the door. :)

Paula Patio
Boca, FL

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