Slow Cooker Chicken Marsala is the perfect marriage of comfort food and Italian restaurant elegance—all with an easy, hands-off twist. Succulent chicken breasts, earthy mushrooms, and a dreamy Marsala wine sauce bubble away in your slow cooker, transforming into a meal that’s wildly flavorful and impossible to resist. Seriously, this is a crowd-pleaser you’ll want on repeat all week!
Why You’ll Love This Recipe
- Effortless Gourmet: You get all the classic flavors of Chicken Marsala with barely any active cooking, thanks to your trusty slow cooker.
- Incredibly Juicy Chicken: Slow cooking ensures every bite stays ultra-tender and absorbs the rich, savory sauce.
- Deep, Restaurant-Style Flavor: Marsala wine, earthy mushrooms, and aromatic herbs meld together, delivering a sauce that feels both decadent and cozy.
- Crowd (and Family!) Friendly: This dish is weeknight easy but wow-worthy enough for dinner guests or special occasions.
Ingredients You’ll Need
You’ll be amazed at how a handful of honest, pantry-friendly ingredients turn into a downright elegant Slow Cooker Chicken Marsala. Each element has a special job—bringing tenderness, savory depth, or that signature golden color that’ll make you hungry long before dinnertime.
- Boneless, Skinless Chicken Breasts: The lean yet hearty canvas for all that luxurious sauce—be sure to use similarly sized pieces for even cooking.
- Garlic Powder, Dried Basil, and Thyme: These classic Italian seasonings build flavor right into the chicken as it browns.
- Paprika: Adds gentle warmth and helps create that irresistible golden crust when you sear the chicken.
- Salt and Fresh Ground Black Pepper: Absolutely essential for seasoning and bringing out the flavors of every ingredient.
- Olive Oil: For that beautiful golden sear on the chicken, plus extra Mediterranean flair.
- Mushrooms (sliced): Their earthy, meaty texture soaks up every bit of the wine sauce, making them irresistible little flavor bombs.
- Fresh Garlic (minced): Real garlic brings depth and an irresistible aromatic punch you just can’t get from powder alone.
- Dry Marsala Wine: The backbone of the sauce—it gives Chicken Marsala that unmistakable sweet and savory flavor.
- Water + Cornstarch: This duo creates a simple slurry that thickens the sauce into dreamy, glossy perfection.
- Heavy Cream: Just a touch turns everything extra silky and gives that restaurant-worthy finish.
- Fresh Parsley (chopped): The bright, herbal garnish that’s not only pretty, but refreshes each bite.
Variations
One of the best parts of Slow Cooker Chicken Marsala? You can tweak it a hundred ways to suit your mood, what’s in your fridge, or your favorite dietary needs! Here are some delicious and creative spins to keep things interesting.
- Swap the Protein: Try thick chicken thighs for an even richer result—or go totally different with pork tenderloin or turkey breast.
- Make it Dairy-Free: Use coconut cream or a splash of cashew milk instead of heavy cream for a velvety sauce without the dairy.
- Extra Veggies: Add sliced bell peppers, spinach, or even artichoke hearts in the last hour for a super-charged veggie boost.
- Low-Alcohol Option: Substitute half the Marsala wine with extra chicken broth to mellow out the boozy flavor for the kiddos or wine-shy eaters.
How to Make Slow Cooker Chicken Marsala
Step 1: Season and Sear the Chicken
Start by sprinkling your chicken breasts with the garlic powder, basil, thyme, paprika, salt, and pepper. Give them a gentle rub so every inch gets coated. In a hot skillet with a splash of olive oil, sear the chicken about 3 minutes per side—just until you get a lovely golden color. This quick step adds rich flavor and locks in juiciness!
Step 2: Layer and Deglaze
Arrange the browned chicken in your greased slow cooker. Now scatter the mushrooms and minced garlic all around the chicken—think of them as little edible sponges ready to soak up every drop of flavor. Don’t forget to splash Marsala wine into the skillet, giving the bottom a good scrape to rescue all those caramelized bits. That’s liquid gold! Pour this over your chicken and veggies in the slow cooker.
Step 3: Slow Cook Until Tender
Place the lid on your slow cooker and set it on LOW for 4–5 hours or HIGH for 2–3 hours. You’ll know it’s ready when the chicken is irresistibly tender and the internal temperature hits 165°F. Your kitchen is guaranteed to smell out-of-this-world!
Step 4: Thicken the Sauce
Set the chicken aside on a plate to rest. Stir a quick slurry of cornstarch and water in a mug, then whisk it into the winey mushroom sauce inside the slow cooker. Add in the heavy cream and give it all a taste for salt and pepper. This is when magic happens—the sauce turns lusciously creamy and thickens up beautifully.
Step 5: Return Chicken & Finish
Nestle the chicken breasts back into the bubbling sauce. Cover and cook on HIGH for another 20 minutes, letting the sauce envelop the chicken and reach its creamy, silky peak. For extra richness, feel free to stir in a splash more cream at the end!
Step 6: Serve & Enjoy
Plate the chicken, generously spoon over that decadent mushroom Marsala sauce, and shower with fresh parsley. It’s ready to wow the dinner table—just wait for the “Mmm, what IS that?!” reactions!
Pro Tips for Making Slow Cooker Chicken Marsala
- Golden Sear for Maximum Flavor: Don’t skip browning the chicken! That caramelized crust is what lends the sauce so much depth and that mouthwatering savory note.
- Choose the Right Marsala Wine: Go for a dry Marsala if you like a more savory, classic flavor, or a sweet Marsala for a richer, rounder sauce—both are delicious but noticeably different!
- Slice Mushrooms Thickly: Bigger mushroom pieces hold their shape and texture after long hours in the slow cooker, staying meaty rather than mushy.
- Creaminess to Your Liking: Want an even silkier sauce? Add an extra splash of cream during the last 20 minutes, or try stirring in a pat of butter for extra gloss!
How to Serve Slow Cooker Chicken Marsala
Garnishes
Nothing beats a generous sprinkle of chopped fresh parsley just before serving—it doesn’t just bring color, but also brightens up the deeply savory flavors. For a little extra elegance, you can grate a touch of Parmesan over the top, or scatter a few thin lemon zest strips for a whisper of citrus fragrance.
Side Dishes
This Slow Cooker Chicken Marsala begs for something to mop up all that luscious sauce! I love spooning it over creamy mashed potatoes, silky polenta, or wide egg noodles. Even rice or crusty bread does the trick—anything to soak up every last drop.
Creative Ways to Present
For a show-stopping dinner party, try slicing the chicken before plating and fanning it over a bed of greens or grains, then drizzling with sauce and garnishing at the table. Or serve family-style in a deep platter, with mushrooms and sauce piled high. A sprinkle of microgreens adds a fresh touch for special occasions!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Marsala keeps fabulously in an airtight container in the refrigerator for up to 3 days. Just be sure to keep that sauce covering the chicken—this keeps everything moist and packed with flavor.
Freezing
You can absolutely freeze this dish! Let it cool completely, then store in freezer-safe containers for up to 2 months. For best results, freeze the chicken and sauce together—cream may slightly separate, but it will smooth right out once reheated.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm gently in a covered skillet or saucepan over medium-low heat, adding a splash of broth or cream to loosen the sauce if needed. A quick microwave on medium works great too—just heat in short bursts to avoid overcooking the chicken.
FAQs
-
Do I need to use Marsala wine, or is there a substitute?
While Marsala wine gives Slow Cooker Chicken Marsala its signature depth and sweetness, you can substitute a dry sherry or a sweet Madeira in a pinch. If you prefer not to use alcohol, low-sodium chicken broth plus a small splash of balsamic vinegar can give a similar effect, though the flavor profile will change slightly.
-
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay super juicy and add even more flavor, so they’re a fantastic swap. Just keep an eye on the cooking time—thighs may need a touch longer to become truly tender.
-
Is it possible to make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you confirm your Marsala wine and chicken broth are gluten-free, and you use cornstarch (not flour) for thickening the sauce.
-
Can I prepare Slow Cooker Chicken Marsala ahead of time?
Definitely. You can prep and brown the chicken the night before, then refrigerate everything (except cream and cornstarch) in the slow cooker insert. The next day, just slip it onto the base and start cooking as directed—so easy for busy days or entertaining!
Final Thoughts
If you’re looking for a weeknight dinner that tastes like a special-occasion meal, Slow Cooker Chicken Marsala might just become your new secret weapon! It’s simple, foolproof, and oh-so-rich in flavor. Give it a try—your kitchen will smell amazing, and your friends and family will beg for seconds. Enjoy every bite!
PrintEasy Cheeseburger Soup Recipe
Indulge in a rich and flavorful Slow Cooker Chicken Marsala that’s both easy to make and incredibly satisfying. Tender chicken breasts cooked in a marsala wine sauce with earthy mushrooms, this dish is a true crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
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 Slow Cooker: Lightly grease a 6-quart slow cooker with cooking spray.
- Season Chicken: Season chicken breasts with garlic powder, basil, thyme, paprika, salt, and pepper.
- Sear Chicken: Brown seasoned chicken breasts in olive oil in a skillet.
- Combine Ingredients: Transfer chicken to slow cooker, top with mushrooms and garlic.
- Deglaze Skillet: Cook marsala wine in the skillet, scraping up browned bits, then pour over chicken and mushrooms.
- Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until chicken reaches 165˚F internal temperature.
- Thicken Sauce: Remove chicken, make a cornstarch slurry, add to sauce with heavy cream, adjust seasoning, return chicken to thicken sauce.
- Finish and Serve: Plate chicken, top with mushroom sauce, garnish with parsley, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 140mg
