This sounds delish! How can I adapt it for a slow cooker... would like to make a large batch and freeze to rehead when I get home from work.

Thank you so much. For sure will cook it as presented and will be sure to post feedback. Thank you so much for taking the time to answer my question.

I wouldn't make this in a slow cooker. I actually think it would take longer as you would have to saute the mushrooms and brown the chicken before adding to the cooker. Also, since the sauce relies on cooking the Marsala wine to au sec for intensity of flavor, the results would not be the same in a slow cooker. This really is a quick, simple and delicious version of traditional Chicken Marsala. I make it in one skillet by sauteing the mushrooms first, then placing them in a bowl, adding the chicken to the skillet and going from there. I've had nothing but positive comments about this recipe. In my opinion, it's the best Chicken Marsala I've ever had! I hope you decide to make it and let me know what you think!

Thank you!

Totally understand and appreciate the explanation. I will still cook it the conventional way -looks truly delicious. Thanks again!

Not every dish is meant to be cooked in a slow cooker, and I would say this is one of them. Even if it worked well, you would still need to brown your chicken in a skillet first. And your breading will lose all its crispness in a slow cooker, and be soggy. Chicken Marsala is not a complicated dish and doesn't take very long to cook. If you want to use the slow cooker, I'd choose another dish.

I don't say this often, but I would not cook this in the slow cooker. The success of the recipe depends a lot on the reduced sauce and you would lose that in the slow cooker. It also is a recipe that will come together so quickly on the stovetop.

Now that I've said that, you could brown the chicken and mushrooms, deglaze the pan with marsala, add everything to the slow cooker and cook on low until the chicken is fully cooked and tender. I don't cook boneless breasts in my slow cooker, so I am not sure how long that will take. Bone in breasts and thighs take 4-5 hours on low, so maybe 2-3 hours? Remove the chicken, pour sauce and reduce it and finish with the butter as the recipe suggests.

If you decide to go the slow cooker route, do report back about how it turns out.