Slow Cooker Chicken Marsala Recipe
This Slow Cooker Chicken Marsala Recipe is an easy, flavorful take on the classic Italian-American dish. Tender chicken breasts simmer in a rich, velvety Marsala wine sauce with mushrooms, garlic, and herbs—all with minimal effort. Perfect for a cozy dinner, meal prep, or special occasions!
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
Browning the chicken adds extra flavor but is optional.
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.
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.