Slow Cooker Chicken Marsala
If you love restaurant-style comfort food but need it to actually fit into a real-life weekday, this slow cooker chicken marsala is for you. It's tender chicken in a rich, mushroomy Marsala sauce that tastes like you spent way more time on it than you did. Ten minutes of prep, then the crockpot does the heavy lifting while your house smells amazing.
It's also a great "company dinner" because it feels fancy, but it's truly low-effort.
I have a few other favorite slow cooker meals if you're looking for more quick, hands-off recipes:
- slow cooker summer vegetable soup
- slow cooker Hawaiian chicken
- crockpot ravioli lasagna
- slow cooker chicken fajitas
Summarize & Save This Recipe On:
Quick Look
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Servings: 4
- Difficulty: Easy
- Cooking Method: Slow cooker / Crockpot
- Best For: Weeknight dinners, cozy meals, make-ahead flavor
Jump to:
- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Slow Cooker Chicken Marsala
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Slow Cooker Chicken Marsala
- Other Delicious Recipes
- Slow Cooker Chicken Marsala
- Need Help Tweaking This Recipe?
- Other Family Dinner Recipes You'll Love
- Slow Cooker Chicken Fajitas
- Slow Cooker Crockpot Summer Vegetable Soup
- Slow Cooker Hawaiian Chicken
Important Ingredients
- Chicken breasts cut into thin cutlets for tender, even cooking
- Marsala wine gives that signature rich, slightly sweet flavor
- Mushrooms add earthiness and texture to the sauce
- Chicken broth balances the wine and keeps the sauce saucy
- Cornstarch thickens the sauce to creamy perfection
- Fresh parsley for a bright, fresh finish
See recipe card for quantities.
Substitutions & Variations
- Swap chicken breasts for thighs if you prefer darker meat, it will stay extra juicy.
- Use cremini or button mushrooms if bella mushrooms aren't available.
- For a lower-alcohol version, replace half the Marsala wine with chicken broth.
How to Make Slow Cooker Chicken Marsala
Step 1: Season the chicken cutlets with salt, pepper, and garlic (Image 1).
Step 2: Add the Marsala wine and chicken broth to the slow cooker, then place the chicken in the liquid (Image 2).
Step 3: Top with sliced mushrooms (Image 3).
Step 4: Cook on low for 3 hours. The chicken will be tender, and the mushrooms will soak up all that Marsala flavor.
Remove the chicken and mushrooms and tent with foil to keep warm (Image 4).
Step 5: Mix the cornstarch with a little water (Image 5), then stir it into the Marsala liquid in the crockpot. Switch the crockpot to high and cook, uncovered, for 5-10 minutes until the sauce thickens.
Step 6: Switch the crockpot to high and cook, uncovered, for 5-10 minutes until the sauce thickens (Image 6).
Step 7: Return the chicken and mushrooms to the sauce, cover, and let everything mingle for a minute or two (Image 7).
Step 8: Serve with creamy mashed potatoes, pasta, or your favorite side, and sprinkle with fresh parsley for a pop of color and flavor (Image 8).
Hint: if your chicken breasts are on the thicker side, slice them into even cutlets first. Even thickness is the easiest way to guarantee tender chicken in the slow cooker.
Baking Schedule
This one is more of a "dinner schedule," and it's wonderfully simple:
Prep (10 minutes) → cook on low (3 hours) → thicken sauce (5-10 minutes) → serve.
If you want to make it ahead, you can cook it fully, cool, and reheat gently the next day. The flavor is even better after it sits.
💭Crucial Success Tips
Thicken at the end, not the beginning. Cornstarch added too early can break down during long cooking and leave you with a thin sauce.
Recipe FAQs
Yes. Slow cooker chicken marsala works great with thighs and stays extra juicy. You may need a little extra time if they're thick, but they're very forgiving.
A dry Marsala is the most classic choice, but sweet Marsala also works if that's what you have. If you use sweet, keep the rest of the dish simple and serve with something savory like mashed potatoes.
Use a cornstarch slurry at the end and cook on high uncovered for 5-10 minutes. This gives you a smooth, glossy sauce that coats the chicken.
How To Store Slow Cooker Chicken Marsala
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat on the stove or in the microwave.
Other Delicious Recipes
- Hybrid Sourdough Bread (With Yeast)
- 3-Step Sourdough in Under 4 Hours
- Dinkelbrötchen (Sourdough Spelt Rolls)
- Mediterranean Cheese & Olive Sourdough
If you tried this slow cooker chicken marsala or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Slow Cooker Chicken Marsala
Ingredients
- 1 ½ pounds chicken breasts cut lengthwise to make cutlets
- 1 cup marsala cooking wine
- ½ cup chicken broth
- 2 cloves garlic minced
- 8 oz bella mushrooms sliced
- 2 tablespoon cornstarch
- parsley to garnish, fresh
Instructions
- Season the chicken cutlets with salt, pepper, and garlic.
- Add the Marsala wine and chicken broth to the slow cooker, then place the chicken in the liquid.
- Top with sliced mushrooms.
- Cook on low for 3 hours. The chicken will be tender, and the mushrooms will soak up all that Marsala flavor. Remove the chicken and mushrooms and tent with foil to keep warm.
- Mix the cornstarch with a little water, then stir it into the Marsala liquid in the crockpot.
- Switch the crockpot to high and cook, uncovered, for 5-10 minutes until the sauce thickens.
- Return the chicken and mushrooms to the sauce, cover, and let everything mingle for a minute or two.
- Serve with creamy mashed potatoes, pasta, or your favorite side, and sprinkle with fresh parsley for a pop of color and flavor.
