There’s something truly magical about slow cooker recipes—they bring out deep, rich flavors while making cooking nearly effortless. One of my favorite dishes to prepare this way is Chicken Marsala, a classic Italian-American dish featuring tender chicken breasts bathed in a creamy mushroom and Marsala wine sauce.
I used to think this was a restaurant-only meal, something too fancy or complicated to make at home. But after experimenting with my slow cooker, I discovered how easy it is to recreate this dish with minimal effort. It’s perfect for beginners because the slow cooker does most of the work, making sure the chicken stays juicy and the sauce develops into a velvety, flavorful masterpiece. Whether you’re cooking for a busy weeknight dinner, a cozy Sunday meal, or even a date night, this recipe is guaranteed to impress without the stress.
Why This Recipe is Special
- Beginner-friendly: No advanced skills required—just simple steps and easy-to-find ingredients.
- Hands-off cooking: The slow cooker does the heavy lifting, freeing up your time.
- Rich, deep flavors: The slow cooking process enhances the taste of the chicken and sauce.
- Restaurant-quality at home: A fancy, comforting meal without the hefty price tag.
Ingredients and Preparation
Each ingredient plays an important role in making this dish flavorful and satisfying.
Key Ingredients:
- Chicken breasts – The base of the dish, providing lean protein and a juicy texture when slow-cooked.
- Garlic powder, dried basil, thyme, paprika, salt, and pepper – These spices add depth and enhance the natural flavors of the chicken.
- Olive oil – Used for browning the chicken, which adds richness to the dish.
- Mushrooms – A key component, giving the sauce a deep, earthy flavor.
- Garlic – Infuses the sauce with a delicious aromatic punch.
- Marsala wine – The star ingredient, bringing a unique sweet-savory depth to the sauce. If unavailable, you can substitute it with dry sherry, dry white wine, or chicken broth for an alcohol-free version.
- Water and cornstarch – Thickens the sauce to a creamy consistency.
- Heavy cream – Adds a smooth, velvety texture. For a lighter version, you can use half-and-half or a dairy-free alternative like coconut milk.
- Fresh parsley – A bright, fresh garnish to balance the richness of the dish.
Step-by-Step Instructions
Step 1: Lightly grease your slow cooker with cooking spray. Season both sides of the chicken breasts with garlic powder, dried basil, thyme, paprika, salt, and pepper.
Step 2: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and sear for about 3 minutes per side until golden brown. This step adds extra flavor but can be skipped if you’re short on time.
Step 3: Transfer the chicken to the slow cooker. Scatter the sliced mushrooms and minced garlic over the chicken.
Step 4: Pour the Marsala wine into the skillet and cook for about 1 minute, scraping up the browned bits from the bottom (this enhances the sauce’s flavor). Then, pour the wine over the chicken and mushrooms in the slow cooker.
Step 5: Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F.
Step 6: Remove the chicken from the slow cooker and set aside. In a small bowl, whisk together water and cornstarch to make a slurry. Add this mixture to the sauce in the slow cooker along with the heavy cream. Stir well.
Step 7: Return the chicken to the slow cooker, cover, and cook on HIGH for 20 more minutes until the sauce thickens.
Step 8: Serve hot, garnished with fresh parsley.
Beginner Tips and Notes
- Searing for extra flavor: While you can skip browning the chicken, doing so adds a delicious depth to the dish.
- Choosing the right wine: Use dry Marsala wine for the best taste. If using an alternative, be aware that it may change the classic flavor profile.
- Thickening the sauce: If your sauce is too thin, let it cook uncovered for an extra 10 minutes or add a bit more cornstarch slurry.
- Checking for doneness: The best way to ensure your chicken is cooked is by using an instant-read thermometer—it should reach 165°F internally.
Serving Suggestions
Chicken Marsala is incredibly versatile and pairs well with various sides:
- Classic choices: Serve over pasta, mashed potatoes, or rice to soak up the delicious sauce.
- Low-carb options: Try cauliflower rice or mashed cauliflower for a lighter alternative.
- Vegetable sides: Steamed green beans, roasted asparagus, or a crisp garden salad complement the richness of the dish.
Storage and Leftovers
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a sealed container or zip-top bag for up to 3 months.
- Reheating: Thaw overnight in the fridge, then warm in a skillet over low heat or bake at 350°F until heated through.
Try It and Share Your Thoughts
This slow cooker Chicken Marsala is the perfect way to bring restaurant-quality flavor to your home kitchen with minimal effort. Whether you’re a beginner cook or just looking for a hassle-free dinner, this dish is sure to become a favorite.
If you give it a try, let me know in the comments—how did it turn out? Did you make any variations? I’d love to hear your thoughts! Happy cooking!
FAQ About Slow Cooker Chicken Marsala
Yes, chicken thighs work well in this recipe and tend to be juicier than chicken breasts. If using boneless, skinless thighs, the cooking time remains the same.
If you can’t find Marsala wine, you can substitute it with dry sherry, Madeira, or dry white wine. For a non-alcoholic version, use chicken broth, though it will slightly alter the flavor.
Browning the chicken adds extra flavor and helps lock in juices, but it’s not required. If you’re short on time, you can skip this step and still get a delicious result.
Use an instant-read thermometer to check the internal temperature. The chicken is safe to eat when it reaches 165°F. If you don’t have a thermometer, slice into the thickest part—it should be white and opaque with no pink inside.
More Relevant Recipes
Print
Slow Cooker Chicken Marsala
- Total Time: 4 hours 40 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Chicken Marsala is a rich and creamy Italian-American classic made effortlessly in a crockpot. Tender chicken breasts are simmered in a flavorful Marsala wine and mushroom sauce, creating a restaurant-quality meal with minimal effort. Perfect for busy weeknights or a cozy homemade dinner, this dish pairs wonderfully with pasta, rice, or mashed potatoes.
Ingredients
- 6 boneless, skinless chicken breasts (about 1.5 to 2 lbs)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika
- Salt and fresh ground black pepper, to taste
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup dry Marsala wine
- ½ cup water
- ¼ cup cornstarch
- ¼ cup heavy cream
- Chopped fresh parsley, for garnish
Instructions
- Prepare the slow cooker: Lightly grease a 6-quart slow cooker with cooking spray to prevent sticking and set it aside.
- Season the chicken: Pat the chicken breasts dry with paper towels, then season them on both sides with garlic powder, dried basil, thyme, paprika, salt, and black pepper.
- Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for about 3 minutes per side until lightly browned. This step enhances the flavor but can be skipped if short on time.
- Transfer to the slow cooker: Place the browned chicken breasts into the slow cooker, then add the sliced mushrooms and minced garlic on top.
- Deglaze the skillet: Pour the Marsala wine into the same skillet used for browning the chicken. Cook for about 1 minute, scraping up any browned bits from the bottom of the pan. This adds extra flavor to the sauce.
- Slow cook the dish: Pour the wine over the chicken and mushrooms in the slow cooker. Cover with a lid and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F.
- Thicken the sauce: In a small bowl, whisk together the water and cornstarch to make a slurry. Remove the chicken from the slow cooker and set it aside on a plate. Stir the slurry into the sauce in the slow cooker, then add the heavy cream and whisk until fully combined.
- Finish cooking: Return the chicken to the slow cooker, cover, and cook on HIGH for an additional 20 minutes until the sauce thickens to a creamy consistency.
- Garnish and serve: Transfer the chicken to serving plates, spoon the rich Marsala sauce over the top, and garnish with fresh parsley. Serve with pasta, mashed potatoes, or rice for a complete meal.
Notes
- For extra depth of flavor, use dry Marsala wine instead of sweet Marsala.
- If the sauce is too thin, cook uncovered for an additional 10 minutes or add a little more cornstarch slurry.
- For a lower-calorie version, swap heavy cream for half-and-half or a dairy-free alternative.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 281 kcal
- Sugar: 4g
- Sodium: 143mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 86mg