What the Heck is This?
Slow Cooker Chicken Marsala takes everything you love about the classic Italian-American restaurant dish and makes it even easier. Traditionally, Chicken Marsala is a pan-fried chicken breast in a creamy mushroom and Marsala wine sauce, but when you move the process into a slow cooker, you get tender, flavor-packed chicken with minimal hands-on time. It’s rich, savory, slightly sweet from the Marsala wine, and perfect served over pasta, mashed potatoes, or rice. Whether you’re cooking for a casual weeknight dinner or hosting guests, this is a recipe that delivers serious flavor without much effort.
Why You’ll Love This Recipe
It’s mostly hands-off thanks to the slow cooker, making it ideal for busy days.
The chicken turns out fork-tender and juicy every time.
The rich Marsala sauce tastes like it came straight from a fancy restaurant.
You can easily double it for a crowd or freeze leftovers.
It’s an impressive dish with simple ingredients and straightforward steps.
The Good Stuff You’ll Need
- 4 boneless, skinless chicken breasts
- 1 cup dry Marsala wine
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 8 ounces cremini or button mushrooms, sliced
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped for garnish
- Cooked pasta, mashed potatoes, or rice for serving
Let’s Do This Step-by-Step
Step 1: Prep the Chicken
Pat the chicken breasts dry with paper towels. Season them on both sides with salt and pepper. Lightly dust each chicken breast with the flour, shaking off any excess.
Step 2: Brown the Chicken
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts and sear them until golden brown on each side, about 3–4 minutes per side. You are not cooking them through here, just getting a good sear for flavor. Transfer the browned chicken to the slow cooker.
Step 3: Sauté the Mushrooms and Garlic
In the same skillet, add the sliced mushrooms and cook for about 4–5 minutes until they start to soften and release their juices. Add the minced garlic and cook for another 30 seconds until fragrant. Pour a splash of the chicken broth into the skillet and scrape up any browned bits from the bottom of the pan, then pour everything into the slow cooker over the chicken.
Step 4: Add the Liquid Ingredients
In a mixing bowl or large measuring cup, combine the Marsala wine and remaining chicken broth. Stir in the dried thyme. Pour this mixture over the chicken and mushrooms in the slow cooker.
Step 5: Slow Cook
Cover and cook on low for 5–6 hours, or on high for 2–3 hours, until the chicken is tender and fully cooked through.
Step 6: Finish the Sauce
About 20–30 minutes before serving, stir the heavy cream into the slow cooker. Re-cover and continue to cook until the sauce is heated through and slightly thickened. If you want the sauce even thicker, you can whisk together 1 tablespoon of flour with 2 tablespoons of water and stir it into the slow cooker at this point.
Step 7: Serve
Remove the chicken from the slow cooker and spoon plenty of the mushroom Marsala sauce over the top. Sprinkle with chopped fresh parsley and serve immediately over cooked pasta, creamy mashed potatoes, or fluffy rice.
Serving Suggestions
This Chicken Marsala is rich and saucy, so it’s perfect served over buttery egg noodles, creamy mashed potatoes, or a bed of steamed rice. A crisp green salad and some warm, crusty bread on the side will turn it into a full meal. Roasted asparagus, green beans, or sautéed spinach also pair beautifully if you want some greens on the plate.
Switch It Up
Make It Dairy-Free: Swap the butter for plant-based margarine and the cream for canned coconut milk or a dairy-free cream alternative.
Make It Gluten-Free: Use a gluten-free flour blend for dredging the chicken and ensure your broth and wine are certified gluten-free.
Use Thighs Instead: Boneless, skinless chicken thighs work just as well and stay extra juicy.
Boost the Veggies: Add spinach or kale toward the end of cooking for a nutrient boost.
Make-Ahead Tips
You can sear the chicken and sauté the mushrooms a day ahead, storing them in the fridge until you’re ready to assemble the dish in the slow cooker. Cooked Chicken Marsala also reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove or in the microwave.
Questions People Actually Ask
Q: What’s the best Marsala wine to use?
A: Dry Marsala wine is traditional for Chicken Marsala, but if you prefer a sweeter sauce, you can use sweet Marsala instead. Look for real Marsala wine, not cooking wine.
Q: Can I skip the browning step?
A: You could, but searing the chicken first adds a depth of flavor that you just won’t get otherwise. It’s worth the few extra minutes.
Q: Can I freeze Chicken Marsala?
A: Yes. Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Print
Slow Cooker Chicken Marsala
- Total Time: 43 minute
- Yield: 6 servings 1x
Description
Slow Cooker Chicken Marsala takes everything you love about the classic Italian-American restaurant dish and makes it even easier. Traditionally, Chicken Marsala is a pan-fried chicken breast in a creamy mushroom and Marsala wine sauce, but when you move the process into a slow cooker, you get tender, flavor-packed chicken with minimal hands-on time. It’s rich, savory, slightly sweet from the Marsala wine, and perfect served over pasta, mashed potatoes, or rice. Whether you’re cooking for a casual weeknight dinner or hosting guests, this is a recipe that delivers serious flavor without much effort.
Ingredients
4 boneless, skinless chicken breasts
1 cup dry Marsala wine
1 cup low-sodium chicken broth
1/2 cup heavy cream
8 ounces cremini or button mushrooms, sliced
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped for garnish
Cooked pasta, mashed potatoes, or rice for serving
Instructions
Step 1: Prep the Chicken
Pat the chicken breasts dry with paper towels. Season them on both sides with salt and pepper. Lightly dust each chicken breast with the flour, shaking off any excess.
Step 2: Brown the Chicken
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts and sear them until golden brown on each side, about 3–4 minutes per side. You are not cooking them through here, just getting a good sear for flavor. Transfer the browned chicken to the slow cooker.
Step 3: Sauté the Mushrooms and Garlic
In the same skillet, add the sliced mushrooms and cook for about 4–5 minutes until they start to soften and release their juices. Add the minced garlic and cook for another 30 seconds until fragrant. Pour a splash of the chicken broth into the skillet and scrape up any browned bits from the bottom of the pan, then pour everything into the slow cooker over the chicken.
Step 4: Add the Liquid Ingredients
In a mixing bowl or large measuring cup, combine the Marsala wine and remaining chicken broth. Stir in the dried thyme. Pour this mixture over the chicken and mushrooms in the slow cooker.
Step 5: Slow Cook
Cover and cook on low for 5–6 hours, or on high for 2–3 hours, until the chicken is tender and fully cooked through.
Step 6: Finish the Sauce
About 20–30 minutes before serving, stir the heavy cream into the slow cooker. Re-cover and continue to cook until the sauce is heated through and slightly thickened. If you want the sauce even thicker, you can whisk together 1 tablespoon of flour with 2 tablespoons of water and stir it into the slow cooker at this point.
Step 7: Serve
Remove the chicken from the slow cooker and spoon plenty of the mushroom Marsala sauce over the top. Sprinkle with chopped fresh parsley and serve immediately over cooked pasta, creamy mashed potatoes, or fluffy rice
Notes
This Chicken Marsala is rich and saucy, so it’s perfect served over buttery egg noodles, creamy mashed potatoes, or a bed of steamed rice. A crisp green salad and some warm, crusty bread on the side will turn it into a full meal. Roasted asparagus, green beans, or sautéed spinach also pair beautifully if you want some greens on the plate.
- Prep Time: 15 minutes
- Cook Time: 2–3 hours
Nutrition
- Calories: ~450 kcal per serving
- Protein: ~40g per serving