If you’re looking for a truly crowd-pleasing meal with minimal fuss, Slow Cooker Chicken Marsala is about to become your weeknight superstar. This Italian classic transforms juicy chicken, earthy mushrooms, and that iconic marsala wine sauce into a velvety, irresistible dish — all with the help of your slow cooker. The best part? The savory aroma will make your home smell like you’ve been cooking all day (when really, the slow cooker did the work for you!).
Why You’ll Love This Recipe
- Hands-Off Cooking: Just 10 minutes of prep, then let your slow cooker do the heavy lifting while you go about your day.
- Incredible Depth of Flavor: Browning the chicken and deglazing with marsala wine infuses every bite with rich, savory notes that taste like a restaurant treat.
- Creamy, Dreamy Sauce: The final swirl of cream creates a luxurious sauce you’ll want to mop up with every bit of bread or pasta.
- Perfect for Entertaining or Meal Prep: This Slow Cooker Chicken Marsala is impressive enough for company, yet easy enough to make on a busy weeknight — and leftovers taste even better the next day!
Ingredients You’ll Need
One of the magical things about Slow Cooker Chicken Marsala is how it turns a few everyday ingredients into something absolutely mouthwatering. Each one has a role: from tender chicken to the flavorful marsala wine, these ingredients layer together for maximum depth and deliciousness.
- Boneless, Skinless Chicken Breasts: The star of the dish — when cooked low and slow, they soak up all the flavors and stay juicy.
- Garlic Powder, Dried Basil, Dried Thyme, Sweet Paprika, Salt & Pepper: This simple seasoning blend brings out the best in the chicken and adds those essential Italian-inspired notes.
- Olive Oil: Used for browning, this adds a little richness and helps the seasonings stick to the chicken.
- Fresh Mushrooms (sliced): These add earthy depth and soaks up the marsala – don’t skip them!
- Fresh Garlic (minced): A big burst of aroma and sweetness, elevating the sauce.
- Marsala Wine (dry): Gives Chicken Marsala its distinctive, subtly sweet flavor — use dry Marsala for the perfect balance.
- Water & Cornstarch: Whisked together, they make a slurry that thickens the sauce, giving it that classic, glossy finish.
- Heavy Cream: The key to the dish’s creamy, comforting texture. Adds richness and a touch of decadence.
- Fresh Parsley: This is more than a garnish — a sprinkle adds color and freshness right before serving.
Variations
One of my favorite things about Slow Cooker Chicken Marsala is that it’s endlessly versatile! Feel free to play and personalize based on what you have in your pantry, your mood, or your dietary needs.
- Use Chicken Thighs: Swap out breasts for boneless, skinless thighs for even more juicy, tender results.
- Make It Dairy-Free: Substitute coconut cream or a plain, unsweetened nut creamer to keep the sauce rich and velvety without dairy.
- Alcohol-Free Version: Replace marsala wine with low-sodium chicken broth and a splash of extra balsamic vinegar for a deep, tangy flavor (perfect if you’re avoiding alcohol).
- Add Veggies: Toss in spinach, sun-dried tomatoes, or even artichoke hearts for a nutrient upgrade and beautiful color.
- Gluten-Free: This recipe is naturally gluten-free — just double check your cornstarch and wine labels to be sure!
How to Make Slow Cooker Chicken Marsala
Step 1: Season and Sear the Chicken
Lightly grease your slow cooker and set it aside. Generously season the chicken breasts on all sides with the garlic powder, dried basil, thyme, sweet paprika, salt, and pepper. In a skillet, heat olive oil over medium-high. Brown the chicken for about 3 minutes per side, until just golden. Don’t worry about cooking it through – this step is about building flavor and giving the final dish that gorgeous color!
Step 2: Layer with Mushrooms and Aromatics
Transfer the browned chicken breasts to your prepared slow cooker. Next, pile on the sliced mushrooms and sprinkle over the minced garlic. These will mingle with the chicken as everything slow cooks, delivering rich, earthy flavor to every bite.
Step 3: Deglaze and Add the Marsala Wine
Return your skillet to medium-high and pour in the dry marsala wine. Scrape up all the golden, flavorful bits stuck to the pan (these are pure flavor gold!). Let the wine simmer for about a minute, then pour the whole thing over the chicken and mushrooms in the slow cooker. This will create the base for your incredible sauce.
Step 4: Slow Cook
Cover and let it cook low and slow — LOW for 4 to 5 hours or HIGH for 2 to 3 hours. The chicken is finished once its internal temperature reaches 165°F and it’s perfectly tender. Your kitchen will smell heavenly by now!
Step 5: Thicken and Finish the Sauce
Remove the chicken breasts and set them aside. In a small bowl, stir together water and cornstarch to make a slurry. Whisk the slurry into the simmering juices in your slow cooker, then add the heavy cream. Taste and adjust salt and pepper if needed. Return the chicken to the slow cooker, cover, and cook on HIGH for 20 more minutes — this lets the sauce thicken up and turn silky-smooth.
Step 6: Serve and Garnish
Transfer each chicken breast to a serving plate, generously spoon over the creamy mushroom marsala sauce, and finish with a flourish of fresh chopped parsley. Bask in the compliments!
Pro Tips for Making Slow Cooker Chicken Marsala
- Browning Boost: Don’t skip browning the chicken. It not only locks in juices but brings a restaurant-quality flavor to your slow cooker chicken marsala — and only takes a few extra minutes.
- Use Dry Marsala Wine: For authentic flavor, choose dry marsala rather than sweet. It gives the sauce a wonderful depth and avoids any syrupy sweetness.
- Check Chicken for Doneness: Use an instant-read thermometer and pull the chicken when it reaches 165°F – this keeps it juicy and never dry.
- Creamy Texture Control: If you prefer an extra-luxurious sauce, add a splash more cream right at the end. Just don’t let the sauce boil after adding cream, as this keeps it silky-smooth!
How to Serve Slow Cooker Chicken Marsala
Garnishes
A classic sprinkle of freshly chopped parsley not only adds bright, fresh flavor but also a pop of vibrant color that makes the whole dish look extra inviting. For a little zing, you can add cracked black pepper or even a whisper of lemon zest just before serving.
Side Dishes
Slow Cooker Chicken Marsala is delicious spooned over a plate of buttery mashed potatoes, creamy polenta, or fluffy white rice — all of which catch every bit of the luscious sauce. If you’re in the mood for pasta, choose fettuccine or linguine. A crisp green salad or simple steamed asparagus make perfect, fresh sides.
Creative Ways to Present
Serve Slow Cooker Chicken Marsala family-style in a big, shallow platter for a rustic Italian trattoria feel, or plate individually with a swirl of sauce and an artistic scatter of herbs for an elegant dinner party presentation. You can even shred the chicken and tuck it into warm ciabatta rolls with a spoonful of sauce for a fun, casual twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover Slow Cooker Chicken Marsala in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious the next day!
Freezing
To freeze, let the dish cool completely, then transfer to airtight freezer-safe containers. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator for best texture; note that creamy sauces can separate slightly, but a gentle reheat will bring everything back together.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often, until hot and the sauce is velvety smooth again. If needed, add a splash of water or cream to loosen the sauce. Individual portions can also be microwaved in short bursts, covered, until piping hot.
FAQs
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Can I use chicken thighs instead of breasts in Slow Cooker Chicken Marsala?
Absolutely! Boneless, skinless chicken thighs are a fantastic swap and become exceptionally tender and flavorful after hours in the slow cooker. You might even find you prefer them for their richness.
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Is there a way to make this dish alcohol-free?
Yes — you can substitute the marsala wine with low-sodium chicken broth and a splash of balsamic vinegar for tang. The flavor won’t be quite the same, but it stays comforting, creamy, and absolutely tasty!
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Do I need to brown the chicken before slow cooking?
For the very best flavor and color, browning is highly recommended. However, if you’re pressed for time, you can skip this step — the chicken will still cook through and taste great, just a bit lighter in flavor.
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What’s the best wine to use for Slow Cooker Chicken Marsala?
Dry marsala wine is ideal for this recipe, delivering the signature savory, subtly sweet flavor. Sweet marsala is best left for desserts, and while you can substitute with dry sherry, Madeira, or even a dry white wine in a pinch, expect the flavor to be a little different.
Final Thoughts
If you want a dish that delivers comfort, bold flavor, and a touch of Italian magic — all with just a handful of ingredients and a slow cooker — this Slow Cooker Chicken Marsala is it. I’m so excited for you to give it a try and watch it become an instant family favorite! Buon appetito, friend!
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 without much effort. Tender chicken breasts cooked in a flavorful marsala wine sauce with mushrooms, garlic, and herbs, all made in the convenience of a slow cooker.
Ingredients
Chicken:
- 6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
- 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
- 1 tablespoon olive oil
Sauce:
- 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 a skillet with olive oil.
- Prepare Slow Cooker: Grease slow cooker and transfer browned chicken to it.
- Make Sauce: Saute mushrooms and garlic, deglaze with marsala wine, then pour over chicken in slow cooker.
- Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- Thicken Sauce: Make a cornstarch slurry, add it and cream to the sauce, cook until thickened.
- Finalize: Return chicken to sauce, cook briefly, then serve garnished with parsley.
Notes
- If you don’t have time to brown the chicken breasts, you don’t have to, but it does help with the overall flavor.
- Use Dry Marsala Wine for authentic flavor; chicken broth can be a substitute.
- If you don’t have Marsala Wine, you can use Sherry, Madeira, Dry White Wine, or Port, but it will alter the flavor.
- Check chicken doneness with an Instant Read Thermometer.
- Leftovers can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
