This Crockpot Chicken Marsala serves up tender chicken served with creamy mushrooms and wine sauce. Hearty, delicious, and simple to make!
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Why We Love This Crockpot Chicken Marsala Recipe
This is an easy slow-cooked version of chicken marsala, whipped up in the Crockpot, and is so rich and creamy you’ll want this on your weekly dinner rotation! It’s a simple Italian meal that’ll please everyone. Plus it is gluten-free and packed with flavor!
- Creamy. This dreamy cream sauce is utterly luscious! Made with heavy cream, flour, and a host of lip-smacking seasonings.
- Tender. The slow cooker delivers juicy and tender chicken breasts, perfect with the meaty, earthy mushrooms.
- Easy. Made mainly with kitchen staples, it all comes together so easily in the crockpot.
Variations on Slow Cooker Chicken Marsala
This recipe calls for Marsala wine. For savory recipes like this, you ideally want to use a dry Marsala wine. If you can’t find any, you can also use Madiera wine or fortified port wine. A dry white wine will also work, but you will lose a lot of the complexity of flavor. Keep in mind that without Marsala wine, the dish isn’t truly Chicken Marsala!
How to Store and Reheat
Store leftover crockpot chicken marsala in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
How to Freeze
Freeze crockpot chicken marsala in an airtight container for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Serving Suggestions
Crockpot chicken marsala is saucy and full of flavor, so you definitely need sides that can soak up some of that delicious sauce. Serve chicken marsala traditionally with white rice, or switch things up and go for pasta, mashed potatoes, oven baked risotto, Parmesan polenta, roasted broccoli, or asparagus.
More Crockpot Chicken Recipes To Try
- Crockpot Chicken and Rice
- Crockpot Ranch Chicken
- Crockpot BBQ Chicken
- Crockpot Tuscan Chicken
- Crockpot Honey Garlic Chicken
- Crockpot Chicken and Dumplings
Notes from the Test Kitchen
Marsala adds a rich and nutty flavor to this delicious sauce – pairing perfectly with the chicken and mushrooms!
Crockpot Chicken Marsala Recipe
Equipment
Ingredients
- 4 boneless, skinless chicken breasts thawed if frozen
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ tablespoons olive oil
- 8 ounces cremini mushrooms sliced
- 1 shallot sliced
- 3 cloves garlic minced
- 1 cup dry Marsala cooking wine
- ⅓ cup water
- 3 tablespoons cornstarch
- ¼ cup heavy cream
- 3 cups cooked white rice for serving
- Fresh chopped parsley optional, for garnish
Instructions
- Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
- Season the chicken breasts with dried thyme, salt, and pepper.4 boneless, skinless chicken breasts, 1 teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Heat the olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 3 minutes per side, until just browned. Transfer the chicken to the slow cooker.1½ tablespoons olive oil
- Reduce heat to medium and add the remaining oil, then add the mushrooms, shallot, and garlic to the skillet. Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in the marsala wine to deglaze the pan. Simmer for 1 minute, then transfer the contents of the skillet to the slow cooker.8 ounces cremini mushrooms, 1 shallot, 3 cloves garlic, 1 cup dry Marsala cooking wine
- Cover and cook on low for 5-6 hours, or on high for 2-3 hours.
- When the cook time is complete, transfer the chicken breasts to a plate and set aside.
- In a measuring cup, whisk together the water and cornstarch until dissolved, then stir the slurry into the slow cooker. Add the heavy cream and whisk to combine.⅓ cup water, 3 tablespoons cornstarch, ¼ cup heavy cream
- Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.
- Taste and adjust seasonings as desired. Serve the chicken and sauce over rice, sprinkled with chopped parsley.3 cups cooked white rice, Fresh chopped parsley
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken Marsala Step by Step
Season the Chicken: Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside. Season 4 boneless, skinless chicken breasts with 1 teaspoon of dried thyme, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Sear the Chicken: Heat 1½ tablespoons of olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 3 minutes per side, until just browned. Transfer the chicken to the slow cooker.
Cook the Chicken Marsala: Reduce heat to medium and add the remaining oil, then add 8 ounces of sliced cremini mushrooms, 1 sliced shallot, and 3 minced cloves of garlic to the skillet. Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in 1 cup of dry marsala cooking wine to deglaze the pan. Simmer for 1 minute, then transfer the contents of the skillet to the slow cooker. Cover and cook on low for 5-6 hours, or on high for 2-3 hours.
Thicken the Sauce: When the cook time is complete, transfer the chicken breasts to a plate and set aside. In a measuring cup, whisk together ⅓ cup of water and 3 tablespoons of cornstarch until dissolved, then stir the slurry into the slow cooker. Add ¼ cup of heavy cream and whisk to combine.
Season and Serve: Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened. Taste and adjust seasonings as desired. Serve the chicken and sauce over 3 cups of cooked white rice, sprinkled with chopped parsley.
Did all the work but sadly this recipe had little flavour. I used liquor store Marsala but found not enough flavour very disappointing.
We’re sorry this recipe wasn’t to your tastes, Denise!
l love chicken marsala but i do not use cooking wine i go to the liquor store and buy good marsala cooking wine has to much salt a good Italian marsala makes a better dish
Thanks for the tip, Lil!
I only get it at the liquor store too and then I felt like it wasn’t flavorful enough. I’d be curious to know what OP used. I’d guess cooking wine.