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Slow Cooker Chicken Cheese Dip with Marsala and Mushrooms

Recipe courtesy of Rachel Gurk of Rachel Cooks 

Yield: 15 servings | Prep Time: 10 minutes | Cook Time: 6 hours | Total Time: 6 hours 10 minutes


  • 2 boneless, skinless chicken breasts (about 1¼ lbs.)
  • 1 cup, plus 3 Tbsp. Holland House® Marsala Cooking Wine, divided
  • ½ tsp. pepper, freshly ground
  • ½ tsp. dried thyme
  • 16 oz. cream cheese
  • ½ cup mayonnaise
  • 8 oz. mozzarella cheese, grated or cubed
  • 1 Tbsp. olive oil
  • 8 oz. mushrooms, washed, cut into bite-sized pieces
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • French bread sliced, toasted
Shop Ingredients


  1. Place chicken breasts, 1 cup Holland House® Marsala Cooking Wine, ½ teaspoon ground pepper, and dried thyme in a slow cooker. Cook on low for 4 hours and shred. Remove any excess liquid. Return chicken to slow cooker and add cream cheese, mayonnaise, 2 Tbsp. Holland House® Marsala Cooking Wine and mozzarella cheese. Cook on low for 2 hours or until all ingredients are melted. Stir to combine.
  2. In a frying pan, heat 1 Tbsp. olive oil and sauté mushrooms sprinkled with salt and pepper until golden brown. Add 1 Tbsp. Holland House® Marsala Cooking Wine and cook until wine is reduced and nearly gone. Add mushrooms to dip and stir to combine.
  3. Serve warm with toasted bread.