Spray the inside of your slow cooker with nonstick cooking spray or lightly grease it with a bit of oil to make cleanup easier.
Place the chicken breasts in a single layer on the bottom of the slow cooker. If they’re very thick, you can slice them in half horizontally so they cook more evenly.
Scatter the sliced mushrooms evenly over the chicken.
In a medium bowl, whisk together the Marsala wine and condensed cream of mushroom soup until mostly smooth and combined. It doesn’t have to be perfect—just well mixed.
Pour the Marsala-soup mixture over the chicken and mushrooms, making sure everything is coated in the sauce.
Cover and cook on LOW for 4–6 hours or on HIGH for 2 1/2–3 1/2 hours, or until the chicken is cooked through and tender (internal temperature should reach 165°F).
Once done, taste the sauce and adjust with salt and pepper if desired. For a creamier texture, you can gently shred or slice the chicken in the slow cooker and stir it back into the sauce.
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