Slow Cooker Chicken Marsala is a simple, tasty way to enjoy a classic Italian-inspired dish without much fuss. Tender chicken breasts slowly cook in a rich sauce made with Marsala wine, mushrooms, garlic, and herbs, creating a lovely mix of flavors that’s both comforting and satisfying. The slow cooker does all the work, making the chicken super juicy and the sauce deeply flavorful.
I love making this on busy days because I can set it in the morning and come home to a delicious, ready-to-eat dinner. The best part is how the mushrooms soak up the Marsala wine sauce, giving every bite a little extra something special. I often add some fresh parsley at the end for a pop of color and freshness. One tip I’ve learned is to sear the chicken quickly before adding it to the slow cooker—that step really locks in flavor and makes a difference.
Serving this chicken with mashed potatoes or over a bed of pasta is my favorite way to enjoy it. The sauce is perfect for spooning over soft sides, soaking up every bit. It’s a great meal for sharing with family and friends because it feels a little fancy but is very easy to make. Whenever I serve this, I always get asked for the recipe or an extra helping!
The Health Benefits of Slow Cooker Chicken Marsala
Slow Cooker Chicken Marsala is more than just a comforting dinner—it’s also a nourishing choice. The chicken provides lean protein, essential for muscle repair and overall health, while the mushrooms add antioxidants and important minerals. The slow cooking method helps preserve nutrients and enhances flavor without excessive fats. Interestingly, even less common parts of the chicken, such as chicken feet, are rich in collagen, which supports joint flexibility and skin health. While this recipe uses tender chicken breasts, it still delivers a satisfying balance of taste and nutrition, making it a wholesome meal for the whole family.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are great for even cooking. If you prefer, thighs work well too and tend to stay extra juicy.
Marsala wine: This wine adds that classic rich flavor. If you can’t find it, try a dry sherry or a sweet Marsala substitute.
Mushrooms: Cremini have a nice earthy taste, but white button mushrooms are a fine swap if needed.
Heavy cream: It makes the sauce creamy and smooth. For a lighter version, try half-and-half or coconut cream for a dairy-free twist.
Thyme and parsley: Fresh herbs brighten the dish. Use dried if that’s what you have, but add them earlier to help release flavor.
How Do You Get Tender Chicken and a Thick, Creamy Sauce in the Slow Cooker?
To keep chicken tender, sear it before slow cooking. This locks in moisture and adds flavor. Also, don’t overcook; 3-4 hours on low is enough.
For a rich sauce, add a flour and cream mixture near the end. Stir it in and cook on high to thicken the sauce—this avoids a watery finish.
- Season and sear chicken for flavor and texture.
- Slow cook just until chicken is tender (3-4 hours on low).
- Make sauce creamy by whisking flour into cream, adding before serving.
- Cook sauce on high for 20-30 minutes to thicken.
Equipment You’ll Need
- Slow cooker – makes cooking easy by gently simmering the chicken and sauce all day.
- Large skillet – perfect for searing chicken and sautéing mushrooms to build flavor.
- Whisk – helps blend flour and cream smoothly without lumps.
- Measuring cups and spoons – for accurate ingredient amounts, especially the Marsala wine.
- Sharp knife and cutting board – to slice mushrooms and chop fresh herbs safely.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for a juicier, richer taste.
- Add a splash of soy sauce for a subtle umami boost to the sauce.
- Mix in fresh spinach or kale in the last 30 minutes for extra greens and color.
- Try substituting cremini mushrooms with shiitake or portobello for a deeper, earthier flavor.
How to Make Slow Cooker Chicken Marsala?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and searing, plus 3-4 hours slow cooking on low. Add an extra 30 minutes near the end to thicken the sauce and finish the dish. Overall, plan for around 4 hours total, but most of that is hands-off time in the slow cooker.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Sprinkle both sides of each chicken breast with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until they develop a nice golden color. Remove from skillet and place aside.
2. Cook the Mushrooms and Garlic:
In the same skillet, add sliced mushrooms and cook for about 5-6 minutes until they soften and start to brown. Add minced garlic and cook for another minute until fragrant.
3. Make the Marsala Sauce:
Pour the Marsala wine and chicken broth into the skillet with the mushrooms, scraping up any browned bits from the bottom. Let the mixture simmer for 2-3 minutes to reduce slightly.
4. Slow Cook the Chicken:
Place the browned chicken breasts in the slow cooker. Pour the mushroom and Marsala mixture on top. Sprinkle the thyme over everything. Cover and cook on low for 3-4 hours, or until the chicken is cooked through and tender.
5. Thicken the Sauce and Finish:
About 30 minutes before serving, whisk the flour into the heavy cream until smooth. Remove chicken from the slow cooker and keep warm. Stir the butter and cream mixture into the slow cooker sauce. Cover and cook on high for 20-30 minutes to thicken the sauce.
6. Serve:
Return the chicken to the thickened sauce, spooning it over the top to coat. Sprinkle chopped fresh parsley over the dish, and add extra for garnish if you like. Serve hot over mashed potatoes, pasta, or rice, and enjoy!
For more delicious slow cooker chicken recipes, try our hearty Crock Pot Chicken and Stuffing or the sweet and tangy Sweet Hawaiian Crockpot Chicken for a taste of the islands.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before searing and cooking. Using frozen chicken can lead to uneven cooking and a longer slow cooker time.
Can I Make Slow Cooker Chicken Marsala Ahead of Time?
Absolutely! Prepare the dish as instructed and refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of broth or cream if the sauce thickens too much.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala wine, dry sherry or a combination of white grape juice with a splash of brandy can work well as substitutes. Avoid using sweet cooking wines, which may alter the flavor.
How Should I Store Leftovers?
Store any leftover chicken and sauce in a sealed container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion about the Slow Cooker Chicken Marsala
Slow Cooker Chicken Marsala is the perfect blend of rich flavors and effortless cooking. With tender chicken, savory mushrooms, and a creamy Marsala wine sauce, it’s a dish that feels restaurant-worthy yet is simple enough for a busy weeknight. The slow cooker not only makes the process easier but also allows the flavors to develop beautifully over time. Pair it with pasta, rice, or crusty bread for a complete and satisfying meal. Once you try this recipe, it’s sure to become a staple in your kitchen.
