If you’re searching for a dinner that’s cozy, rich, and feels like a restaurant meal (without ever leaving your kitchen), Slow Cooker Chicken Marsala is about to win your heart. This classic Italian-American favorite gets a weeknight-friendly twist thanks to the slow cooker, letting you enjoy deeply flavored, tender chicken bathed in a silky mushroom and wine sauce—all with minimal fuss.
Why You’ll Love This Recipe
- Effortless Elegance: Let your slow cooker do the heavy lifting for a meal that feels special with almost no hands-on time.
- Deep, Rich Flavor: The combination of Marsala wine, mushrooms, and herbs creates layers of restaurant-worthy goodness that taste like they simmered for hours (because they did!).
- Tender, Juicy Chicken: Slow, gentle cooking ensures the chicken stays moist and fork-tender—never dry.
- A Crowd Pleaser: This Slow Cooker Chicken Marsala is guaranteed to impress whether it’s weeknight dinner or a dinner party centerpiece.
Ingredients You’ll Need
You don’t need a long grocery list to make Slow Cooker Chicken Marsala, but every ingredient plays a starring role in flavor and texture. Here’s what brings this luscious, comforting dish together—and a few quick tips for each!
- Boneless, skinless chicken breasts: Opt for medium-sized breasts so they cook evenly and stay juicy.
- Garlic powder, dried basil, dried thyme, sweet paprika: This quartet of spices and herbs delivers savory depth and beautiful color to the chicken.
- Salt and fresh ground black pepper: Essential for bringing all the flavors to life—season generously!
- Olive oil: Just a little helps brown the chicken, creating that irresistible golden crust and boosting flavor.
- Mushrooms (sliced): Mushrooms soak up all those pan juices and Marsala wine, adding their own earthy umami goodness.
- Fresh garlic: Minced garlic infuses the sauce with pungent, aromatic notes no jarred garlic could match.
- Dry Marsala wine: The signature flavor-maker; it’s worth seeking out for that characteristic sweetly savory tang. Choose dry, not sweet, for the most authentic taste!
- Water & cornstarch: Whisk these together for a simple slurry that creates a silky, thickened sauce.
- Heavy cream: Just a splash at the end adds luxurious body and rounds out the sauce beautifully.
- Chopped fresh parsley: The perfect garnish, parsley adds a pop of color and a fresh, herbal lift right before serving.
Variations
One of the joys of Slow Cooker Chicken Marsala is just how easy it is to adapt. With a few tweaks, you can make it fit weeknight fridge staples, cater to dietary needs, or simply play to your personal tastes.
- Swap in chicken thighs: Prefer even juicier, richer chicken? Boneless thighs work beautifully and add deeper flavor.
- Gluten-free Marsala: The sauce is naturally gluten-free thanks to cornstarch, so no substitutions needed for GF diets!
- No wine option: If you’d rather skip the alcohol, use an equal amount of low-sodium chicken broth for a delicious (though less tangy) result.
- Add extra veggies: Stir in baby spinach at the end or toss in some sun-dried tomatoes with the mushrooms for a fun flavor twist.
How to Make Slow Cooker Chicken Marsala
Step 1: Season and Brown the Chicken
Begin by generously seasoning your chicken breasts on all sides with garlic powder, dried basil, dried thyme, sweet paprika, salt, and black pepper. Heat the olive oil in a skillet over medium-high, then sear the chicken for about 3 minutes per side—just until it takes on a lovely golden color. This step adds both flavor and a bit of irresistible crust, so don’t skip it if you have an extra few minutes!
Step 2: Build the Flavor in the Slow Cooker
Arrange the browned chicken breasts in your greased slow cooker, and scatter the sliced mushrooms and minced garlic over the top. Don’t worry if it seems like a lot of mushrooms; they’ll shrink as they cook and soak up the most delicious flavors.
Step 3: Deglaze and Add the Marsala
Return the skillet to the heat and pour in the Marsala wine, scraping up every caramelized bit left behind by the chicken. This isn’t just for cleaning: those browned bits are flavor gold! Let the wine sizzle for a minute, then pour it directly over the chicken and mushrooms in your slow cooker.
Step 4: Slow Cook to Tender Perfection
Place the lid on the slow cooker and cook on LOW for 4–5 hours or HIGH for 2–3 hours. The chicken is done when it reaches an internal temperature of 165˚F and is impossibly tender.
Step 5: Make the Sauce Silky
Set the cooked chicken aside for a moment. Thoroughly stir together the water and cornstarch to make a lump-free slurry, then whisk it into the wine-mushroom sauce in the slow cooker, along with the heavy cream. Pop the chicken back in, cover, and cook on HIGH for another 20 minutes. This thickens the sauce until it’s glossy and luxurious—add a splash more cream if you like things extra rich!
Step 6: Finish and Serve
When you’re ready, plate up each chicken breast, smother with that dreamy Marsala mushroom sauce, and scatter with fresh parsley. It smells so good, you might have a hard time waiting for everyone to get to the table!
Pro Tips for Making Slow Cooker Chicken Marsala
- Choose Dry, Not Sweet Marsala: For that signature savory-tangy flavor, always opt for dry Marsala wine—not the sweet dessert variety!
- Get a Good Sear: Browning the chicken first adds both flavor and texture, and helps lock in juiciness—don’t skip unless you’re truly pressed for time.
- Don’t Overcook: Slow cookers vary—check your chicken for doneness around the minimum time, and use an instant-read thermometer for perfect results.
- Add Cream Gradually: Stir in the cream bit by bit until your sauce reaches just the right level of richness.
How to Serve Slow Cooker Chicken Marsala
Garnishes
Finish this dish with a generous shower of freshly chopped parsley—it adds color, freshness, and a subtle brightness that lifts all those deep Marsala flavors. For something extra fancy, a sprinkle of microgreens or even a few paper-thin lemon slices on the side adds restaurant flair.
Side Dishes
Slow Cooker Chicken Marsala absolutely sings next to buttery mashed potatoes, creamy polenta, or a simple bed of al dente pasta—something that will soak up all that luscious sauce. For a lighter take, serve it with steamed green beans, roasted asparagus, or a bright, lemony salad.
Creative Ways to Present
For a dinner party, slice the chicken and fan it over a swirl of mashed potatoes, then drizzle generously with sauce and scatter with herbs. Or, for a cozy family-style meal, present the chicken in a large serving dish—sauce, mushrooms, and all—for everyone to dig in together. Toasted garlic bread on the side for mopping up extra sauce is always a welcome touch!
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover Slow Cooker Chicken Marsala in an airtight container for up to 4 days. The flavors deepen as it rests, and the sauce continues to meld—sometimes leftovers are even better the next day!
Freezing
This dish freezes well, though the texture of the sauce may change slightly due to the cream. Cool completely, then freeze individual portions in airtight containers for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat Slow Cooker Chicken Marsala gently over medium-low heat on the stovetop until heated through, stirring the sauce to re-emulsify. A splash of extra cream or chicken broth can help restore the sauce to silky perfection if needed.
FAQs
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Can I make Slow Cooker Chicken Marsala with chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe. They’re even a bit more forgiving—they’ll stay moist even if cooked a little longer, and they bring extra richness to the sauce.
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Is it okay to skip the step of browning the chicken?
You can! Browning adds extra flavor and a lovely texture, but the dish will still be delicious if you simply season and layer the raw chicken in your slow cooker. For busy nights, feel free to skip—and enjoy a bit more free time.
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What can I use instead of Marsala wine if I don’t have it?
If Marsala wine isn’t available, try sherry, Madeira, dry white wine, or even low-sodium chicken broth. The flavor will change slightly, but your chicken Marsala will still be rich and satisfying—just avoid sweet Marsala, which is made for desserts.
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Can I prep Slow Cooker Chicken Marsala ahead of time?
Yes! You can season and brown the chicken and slice the mushrooms the night before. Refrigerate everything separately, then assemble in your slow cooker just before cooking. This makes for a quick morning prep and a delicious, ready-to-serve dinner later.
Final Thoughts
If you give Slow Cooker Chicken Marsala a try, there’s a good chance it’ll earn a spot in your regular rotation. With its rich sauce, tender chicken, and inviting aroma, it’s the kind of meal that brings everyone to the table and keeps them there. I can’t wait for you and your loved ones to enjoy every last saucy bite!
Print
Slow Cooker Chicken Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Slow Cooking
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow Cooker Chicken Marsala recipe is a delicious and easy way to enjoy a classic Italian dish with tender chicken breasts cooked in a flavorful marsala wine sauce with mushrooms. Perfect for a cozy dinner at home.
Ingredients
Chicken:
- 6 boneless, skinless chicken breasts (1.5 to 2 pounds total)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon sweet paprika
- Salt and fresh ground black pepper to taste
Other Ingredients:
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup dry marsala wine
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Prepare Chicken: Season chicken breasts with garlic powder, basil, thyme, paprika, salt, and pepper.
- Brown Chicken: Brown seasoned chicken in olive oil in a skillet.
- Combine Ingredients: Transfer chicken to slow cooker, top with mushrooms and garlic. Deglaze skillet with marsala wine and pour over chicken.
- Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken reaches 165˚F internal temperature.
- Thicken Sauce: Remove chicken, make a slurry with water and cornstarch, then add to the wine sauce. Stir in heavy cream and adjust seasoning.
- Final Steps: Return chicken to slow cooker, cook on HIGH for 20 minutes until sauce thickens. Serve chicken topped with mushroom sauce and parsley.
Notes
- If you’re short on time, browning the chicken is optional but adds flavor.
- Use dry marsala wine for best results; substitute with low-sodium chicken broth if preferred.
- Alternative wine options include Sherry, Madeira, Dry White Wine, or Port, but they will alter the flavor slightly.
- Ensure chicken reaches 165˚F internal temperature for doneness.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg
