Slow Cooker Chicken Marsala Recipe
If you’re looking for a dinner that feels elegant yet requires minimal effort, this Slow Cooker Chicken Marsala Recipe is exactly what your kitchen needs. Tender chicken slowly simmers in a rich mushroom and Marsala wine sauce, creating a dish that tastes like it came from a cozy Italian restaurant — without the stovetop stress.
Unlike the traditional skillet version, this crockpot chicken Marsala allows flavors to develop gradually. The result? Deeply infused sauce, fork-tender chicken, and a meal that practically cooks itself. safe slow cooker cooking practices so you can confidently prepare this meal.
What Is Chicken Marsala?
Chicken Marsala is an Italian-American classic inspired by Sicilian cooking traditions. The dish features:
- Lightly seasoned chicken
- Mushrooms sautéed in butter or olive oil
- Garlic and herbs
- A rich Marsala wine reduction sauce
Traditionally, it’s cooked in a skillet. However, the slow cooker version transforms the texture — allowing the chicken to absorb the sauce fully while remaining incredibly tender.
Why Make Chicken Marsala in a Slow Cooker?
There are several reasons why this crockpot chicken Marsala recipe stands out:
Hands-Off Cooking
- Set it and forget it
- Minimal supervision required
- Perfect for busy weekdays
Deeper Flavor Development
- Slow cooking enhances wine reduction
- Mushrooms release natural savory flavor
- Herbs infuse gradually
Tender, Juicy Chicken
- Low, steady heat prevents drying
- Sauce keeps meat moist
Ingredients for the Best Slow Cooker Chicken Marsala Recipe
For the Chicken
- 4 boneless skinless chicken breasts (or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup all-purpose flour (optional, for dredging)
- 2 tablespoons olive oil (if searing)
For the Marsala Sauce
- 1 cup dry Marsala wine
- ¾ cup chicken broth
- 3 cups sliced cremini or baby bella mushrooms
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Optional Add-Ins
- ½ cup heavy cream (for creamy variation)
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- 1 small shallot, finely diced
- Fresh parsley for garnish
Step-by-Step Slow Cooker Chicken Marsala Recipe
Step 1 – Season the Chicken
Pat chicken dry and season with:
- Salt
- Pepper
- Garlic powder
Optional: Lightly dredge in flour for a thicker sauce base.
Step 2 – Optional Sear for Extra Flavor
While optional, searing adds depth:
- Heat olive oil in skillet
- Brown chicken 2–3 minutes per side
- Do not cook through
This step creates caramelization that enhances the final sauce.
Step 3 – Layer Ingredients in Crockpot
Place in this order:
- Chicken
- Mushrooms
- Garlic
- Thyme and oregano
Step 4 – Add Liquid
Pour over:
- Marsala wine
- Chicken broth
Dot with butter on top.
Step 5 – Slow Cook
Cook on:
- LOW: 4–6 hours
- HIGH: 2–4 hours
Chicken should be tender and easily sliced.
Step 6 – Thicken the Sauce
If needed:
- Mix cornstarch with water
- Stir into crockpot
- Cook additional 20–30 minutes
For creamy version, stir in heavy cream during final 20 minutes.
Delicious Variations
Creamy Chicken Marsala
- Add ½ cup heavy cream at end
- Simmer briefly to blend
Chicken Thigh Marsala
- Swap breasts for boneless thighs
- Slightly richer texture
Extra Mushroom Version
- Combine cremini, shiitake, and portobello
- Boosts savory flavor
Dairy-Free Version
- Skip butter
- Use olive oil only
- Omit cream
Gluten-Free Option
- Skip flour dredging
- Use cornstarch only
What to Serve with Slow Cooker Chicken Marsala
This dish pairs beautifully with:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed rice
- Garlic pasta
- Roasted asparagus
- Crusty artisan bread
The sauce is the star — so choose sides that soak it up beautifully.
Storage & Reheating Tips
Refrigeration
- Store in airtight container
- Keeps up to 3 days
Freezing
- Freeze without cream
- Store up to 2 months
- Thaw overnight in refrigerator
Reheating
- Warm gently on stovetop
- Add splash of broth if sauce thickens
- Microwave in 1-minute intervals, stirring between
Common Mistakes to Avoid
- Using sweet Marsala
- Overcooking on HIGH too long
- Adding cream too early
- Skipping seasoning
- Not thickening sauce if needed
Frequently Asked Questions (People Also Ask)
Can you put raw chicken in a slow cooker?
Yes. Raw chicken cooks safely in a slow cooker as long as proper timing and temperature are followed.
Can I make Chicken Marsala without wine?
Yes. Substitute with chicken broth plus a splash of grape juice or balsamic vinegar for complexity.
How long does chicken take in a crockpot?
Typically:
- 4–6 hours on LOW
- 2–4 hours on HIGH
Why is my Marsala sauce too thin?
Likely causes:
- No flour dredge
- Not enough reduction
- Skipped cornstarch slurry
Can you freeze Slow Cooker Chicken Marsala?
Yes. Freeze before adding cream for best texture after reheating.
Conclusion
This Slow Cooker Chicken Marsala Recipe proves that you don’t need complicated techniques or constant stovetop attention to create a dish that feels rich, comforting, and truly satisfying. With tender chicken slowly infused in a savory mushroom and Marsala wine sauce
Print
Easy Slow Cooker Chicken Marsala Recipe
- Total Time: 58 minute
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Slow Cooker Chicken Marsala is a rich, savory Italian-American classic made effortless in a slow cooker. Tender chicken breasts are gently braised with earthy mushrooms, garlic, and dry Marsala wine, creating a deeply flavorful sauce that develops complexity over hours of low, steady heat.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts (or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup all-purpose flour (optional, for dredging)
- 2 tablespoons olive oil (if searing)
For the Marsala Sauce
- 1 cup dry Marsala wine
- ¾ cup chicken broth
- 3 cups sliced cremini or baby bella mushrooms
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Season the chicken
Pat chicken dry. Season both sides with salt, pepper, oregano, and thyme. - Layer in slow cooker
Add mushrooms and garlic to the bottom of the slow cooker. Place seasoned chicken on top. - Add liquids
Pour Marsala wine and chicken broth over the chicken. - Cook
- LOW: 5–6 hours
- HIGH: 3–4 hours
Chicken should reach an internal temperature of 165°F (74°C).
- Finish the sauce
Remove chicken and tent loosely with foil.
In a small bowl, mix cornstarch and water. Stir slurry into slow cooker along with heavy cream and butter.
Cover and cook on HIGH for 15–20 minutes until sauce thickens. - Serve
Return chicken to the sauce. Garnish with parsley.
Serve over pasta, mashed potatoes, or rice.
- Prep Time: PT15M
- Cook Time: PT3H00M
- Category: Dinner
- Cuisine: Italian-American
Nutrition
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g