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Slow Cooker Chicken Marsala

This creamy, savory Slow Cooker Chicken Marsala is a restaurant-quality dish made right in your own kitchen! Tender chicken breasts cooked in a rich Marsala wine sauce, filled with earthy mushrooms, create a comforting meal that’s surprisingly simple to prepare. Let your slow cooker do all the work for you, making this a perfect dish for busy weeknights or when you want to impress at a dinner gathering.

What is Chicken Marsala?

Chicken Marsala is an Italian-American favorite featuring tender chicken breasts in a creamy, mushroom-filled Marsala wine sauce. The dish, originating from Sicily, uses dry Marsala wine, which adds depth and flavor. The chicken is lightly browned before being simmered in a Marsala wine reduction with garlic and mushrooms, making it incredibly flavorful.

How to Make Chicken Marsala in the Slow Cooker

This recipe only takes about 10 minutes of prep, and the slow cooker handles the rest. Here’s how to make it:

  1. Sear the Chicken: Start by browning your chicken breasts in a hot skillet with olive oil for about 3 minutes per side. This step adds flavor but can be skipped if you’re short on time.
  2. Transfer to the Slow Cooker: Place the browned chicken breasts in your 6-quart slow cooker. Add sliced mushrooms and minced garlic on top.
  3. Deglaze and Pour: Deglaze the skillet with dry Marsala wine, scraping up any browned bits, and pour the mixture over the chicken.
  4. Slow Cook: Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. The chicken is done when its internal temperature reaches 165°F.
  5. Thicken the Sauce: Once the chicken is cooked, remove it from the slow cooker and set it aside. Whisk together water and cornstarch, then add it to the sauce. Stir in heavy cream to create a rich, creamy texture.
  6. Finish Cooking: Return the chicken to the slow cooker and cook on HIGH for 20 more minutes, or until the sauce thickens. Garnish with fresh parsley and serve.

Tips for the Best Chicken Marsala

  • Searing the Chicken: While not necessary, browning the chicken in a skillet enhances flavor and helps lock in juices. If you’re short on time, you can skip this step.
  • Don’t Rush: Let the slow cooker work its magic. Cooking low and slow gives the dish a deep, rich flavor that you can’t rush.
  • Check for Doneness: Make sure the chicken is cooked through by using an Instant Read Thermometer. The internal temperature should reach 165°F.

What Marsala Wine to Use & Substitution Options

Use dry Marsala wine for this recipe. Sweet Marsala wine is intended for desserts, not savory dishes like Chicken Marsala. If you can’t find Marsala wine, try a dry Madeira, Sherry, or Port for a similar depth of flavor.

Serving Suggestions for Chicken Marsala

Chicken Marsala pairs beautifully with many sides. Serve it over penne pasta, egg noodles, mashed potatoes, or rice. For a lighter option, try it with cauliflower rice or mashed cauliflower. Classic sides like Vesuvio potatoes or a refreshing chickpea salad will complement the richness of the dish, while baked homemade cannolis would make a sweet ending to your meal.

How to Store Leftovers

  • To Store: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
  • To Freeze: Place the chicken and sauce in a Ziploc bag and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.

More Italian Chicken Recipes

  • Creamy Tuscan Chicken Breasts
  • Creamy Lemon Chicken with Asparagus
  • Baked Chicken Parmesan
  • Creamy Lemon Parmesan Chicken Breasts
  • Chicken Milanese

Slow Cooker Chicken Marsala Recipe

Enjoy this creamy, delicious Chicken Marsala made in your slow cooker for a meal that’s quick to prep but packed with rich flavor. Perfect for family dinners, special occasions, or when you want a fuss-free yet fancy dinner.

Servings: 6
Prep Time: 10 minutes
Cook Time: 4 to 5 hours (or 2 to 3 hours on HIGH)

Ingredients:

  • 6 boneless, skinless chicken breasts (1.5-2 lbs total)
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • ½ tsp sweet paprika
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • 8 oz 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:

  1. Lightly grease a 6-quart slow cooker.
  2. Season chicken breasts with garlic powder, basil, thyme, paprika, salt, and pepper.
  3. Heat olive oil in a skillet over medium-high heat. Brown the chicken breasts for 3 minutes per side, then transfer to the slow cooker.
  4. Top the chicken with mushrooms and garlic.
  5. Deglaze the skillet with Marsala wine, pour over the chicken and mushrooms.
  6. Cover and cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours.
  7. Once cooked, remove chicken and set aside. Whisk together water and cornstarch, then stir into the sauce. Add heavy cream and adjust seasoning.
  8. Return chicken to the slow cooker, cover, and cook on HIGH for 20 minutes until the sauce thickens.
  9. Serve garnished with parsley and enjoy!

This slow cooker version of Chicken Marsala is an easy yet impressive way to enjoy a classic Italian dish with minimal effort.