Slow Cooker Chicken Marsala Recipe
Chicken Marsala is a beloved Italian-American dish known for its rich, velvety mushroom and Marsala wine sauce. Traditionally cooked in a skillet, this dish can be easily adapted for the slow cooker to make it even more convenient without compromising its deep, savory flavors. This Slow Cooker Chicken Marsala Recipe brings all the elegance of the classic dish with the ease of a set-it-and-forget-it method.
If you’re looking for a foolproof, restaurant-quality meal that you can prepare in the morning and enjoy at dinnertime, this slow cooker version is the perfect choice. Whether you’re serving it for a special occasion or a cozy weeknight dinner, this recipe will become a family favorite.
Why You’ll Love This Slow Cooker Chicken Marsala
✔ Easy & Hands-Free: The slow cooker does most of the work, so you don’t have to stand over the stove.
✔ Rich, Authentic Flavor: Slow cooking allows the Marsala wine, mushrooms, and seasonings to meld beautifully.
✔ Perfectly Tender Chicken: Cooking chicken low and slow ensures it turns out juicy and flavorful.
✔ Great for Meal Prep: Make it ahead of time and enjoy leftovers for days!
Ingredients You’ll Need
To make the perfect Slow Cooker Chicken Marsala, you’ll need the following ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (or 6 boneless chicken thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons all-purpose flour (for dredging)
For the Sauce:
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine (sweet or dry, depending on preference)
- ¾ cup low-sodium chicken broth
- 1 teaspoon Dijon mustard (optional, but enhances depth)
- ½ cup heavy cream (for a creamy variation)
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening, if needed)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, oregano, and thyme.
- Lightly dredge the chicken in flour, shaking off any excess. This helps create a slightly thicker sauce as it cooks.
Step 2: Brown the Chicken (Optional but Recommended)
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Sear the chicken on both sides for about 2-3 minutes per side until golden brown. This step locks in flavor and improves texture.
- Transfer the browned chicken to the slow cooker.
Step 3: Prepare the Sauce
- In the same skillet, melt 2 tablespoons of butter over medium heat.
- Add the sliced mushrooms and sauté until tender, about 4-5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the Marsala wine, scraping the bottom of the pan to deglaze and capture all those flavorful bits.
- Add the chicken broth and Dijon mustard (if using), stirring to combine.
- Let the sauce simmer for 2-3 minutes, then pour it over the chicken in the slow cooker.
Step 4: Slow Cook to Perfection
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until the chicken is fork-tender.
- In the last 30 minutes, stir in the heavy cream (if using) for a richer sauce.
Step 5: Thicken the Sauce (If Needed)
If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the slow cooker. Let it cook for another 10-15 minutes until the sauce thickens.
Step 6: Serve & Enjoy
- Garnish with fresh parsley before serving.
- Serve hot over mashed potatoes, pasta, or rice for a complete meal.
Tips for the Best Slow Cooker Chicken Marsala
✅ Use High-Quality Marsala Wine: Authentic Marsala wine enhances the depth of flavor. Choose sweet for a richer sauce or dry for a more savory balance.
✅ Don’t Skip Browning the Chicken: While optional, searing the chicken before slow cooking adds a deeper, richer taste.
✅ Adjust Cooking Time for Chicken Type:
- Chicken breasts cook faster, so check at 4 hours on LOW.
- Chicken thighs take longer but are juicier and more forgiving.
✅ Add Cream for a Luxurious Texture: Traditional Chicken Marsala doesn’t always include cream, but it adds a delightful richness.
✅ Make It Dairy-Free: Omit the butter and heavy cream, and use a dairy-free butter alternative.
✅ Double the Recipe for Meal Prep: Leftovers taste even better the next day!
Variations & Customizations
🔹 Gluten-Free Version: Use gluten-free flour or cornstarch for dredging.
🔹 Extra Garlicky: Add more minced garlic for a bold, savory flavor.
🔹 Vegetarian Twist: Substitute chicken with portobello mushrooms or tofu and use vegetable broth.
🔹 Spicier Kick: Add a pinch of red pepper flakes for a little heat.
🔹 Creamy Mushroom Marsala: Increase heavy cream to ¾ cup for an ultra-rich, decadent sauce.
What to Serve with Slow Cooker Chicken Marsala
This dish pairs beautifully with a variety of sides:
🥔 Mashed Potatoes – The creamy texture soaks up the delicious sauce.
🍝 Pasta (Fettuccine, Linguine, or Penne) – A classic pairing for Italian dishes.
🍚 Rice or Risotto – A simple but satisfying option.
🥖 Crusty Bread – Perfect for sopping up every last bit of sauce.
🥦 Steamed or Roasted Vegetables – Broccoli, asparagus, or green beans add freshness.
Storing & Reheating Leftovers
Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing:
Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Warm on the stove over low heat or in the microwave in 30-second intervals until heated through.
Final Thoughts
This Slow Cooker Chicken Marsala Recipe delivers gourmet flavor with minimal effort. Whether you’re an experienced home cook or just starting out, this easy slow cooker version ensures you get a delicious, foolproof meal every time. The combination of tender chicken, earthy mushrooms, and rich Marsala wine sauce will make this dish a staple in your recipe collection.
Try this recipe today and experience the magic of slow-cooked comfort food at its finest! Have you made this Slow Cooker Chicken Marsala? Let us know in the comments!
Slow Cooker Chicken Marsala Recipe
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (or 6 boneless chicken thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons all-purpose flour for dredging
For the Sauce:
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini or baby bella mushrooms sliced
- 3 cloves garlic minced
- 1 cup Marsala wine sweet or dry
- ¾ cup low-sodium chicken broth
- 1 teaspoon Dijon mustard optional
- ½ cup heavy cream optional, for a creamy variation
- 2 tablespoons cornstarch + 2 tablespoons water for thickening, if needed
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
- Season chicken breasts with salt, pepper, garlic powder, onion powder, oregano, and thyme.
- Lightly dredge the chicken in flour, shaking off any excess.
Step 2: Brown the Chicken (Optional, But Recommended)
- Heat olive oil in a skillet over medium-high heat.
- Sear the chicken for 2-3 minutes per side until golden brown.
- Transfer to the slow cooker.
Step 3: Make the Sauce
- In the same skillet, melt butter over medium heat.
- Add mushrooms and sauté for 4-5 minutes until soft.
- Stir in minced garlic and cook for 30 seconds.
- Pour in Marsala wine, scraping up any browned bits.
- Add chicken broth and Dijon mustard, then simmer for 2-3 minutes.
- Pour the mixture over the chicken in the slow cooker.
Step 4: Slow Cook
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until the chicken is tender.
- If using heavy cream, stir it in during the last 30 minutes.
Step 5: Thicken the Sauce (If Needed)
- Mix cornstarch with water and stir into the slow cooker. Cook for 10-15 minutes until thickened.
Step 6: Serve & Enjoy
- Garnish with fresh parsley and serve over mashed potatoes, pasta, or rice.
Notes
Sweet or dry Marsala? Use sweet for a richer sauce, dry for a more savory dish.
Dairy-free option: Skip the butter and heavy cream or use a plant-based alternative.
Meal prep friendly: Store in the fridge for up to 3 days or freeze for up to 2 months.
For a thicker sauce, use the cornstarch slurry in the last 15 minutes of cooking.