Slow Cooker Chicken Marsala

This slow cooker chicken marsala is a hands-off weeknight winner that delivers tender chicken smothered in a rich and creamy mushroom marsala sauce. It transforms simple ingredients into a comforting meal that feels fancy but requires almost no fuss.

I first tried this recipe on a busy evening when I had little time but wanted something delicious. It quickly became a favorite for its effortless prep and impressive taste.

Ingredients

• Boneless skinless chicken breasts: for tender and lean protein look for plump fresh pieces
• Garlic powder paprika dried basil and thyme: create a balanced herb and spice profile
• Olive oil: for searing choose extra virgin for best flavor
• Mushrooms: add earthiness and texture cremini or button mushrooms work well and should be firm and unblemished
• Garlic cloves: for a fresh punch use firm cloves with tight skins
• Dry marsala wine: is key for authentic flavor pick a bottle labeled dry rather than sweet
• Water: to help create the sauce base
• Cornstarch: as a thickening agent for a silky sauce measure carefully for consistency
• Heavy cream: adds softness and richness use full fat for best results
• Fresh parsley: for garnish adds a pop of color and fresh herb aroma

Instructions

Prep The Slow Cooker:

Lightly grease a 6-quart slow cooker with cooking spray so the chicken and sauce do not stick and clean up is easier.

Season The Chicken:

Sprinkle garlic powder dried basil thyme paprika salt and pepper evenly all around the chicken breasts. This step layers in flavor that infuses slowly.

Sear The Chicken:

Heat olive oil in a skillet over medium high heat. Once shimmering carefully add the chicken breasts and cook for three minutes per side until browned but not fully cooked. This seals in juices and adds a caramelized flavor. Transfer the chicken into the slow cooker. Sprinkle sliced mushrooms and minced garlic evenly over the chicken.

Deglaze With Marsala Wine:

Put the skillet back on medium high heat and pour in the wine. Let it cook for one minute while scraping up browned bits from the pan bottom using a wooden spoon. These bits add deep flavor to the sauce. Pour the wine and all accumulated juices evenly over the chicken and mushrooms in the slow cooker.

Slow Cook The Chicken:

Cover and cook on LOW for four to five hours or on HIGH for two to three hours. The chicken should reach an internal temperature of 165 degrees Fahrenheit and be tender.

Make The Sauce:

In a small bowl whisk water and cornstarch until smooth. Pour this slurry into the slow cooker sauce around the chicken. Add heavy cream and whisk gently to combine. Taste the sauce and adjust salt and pepper if needed.

Thicken The Sauce:

Return the chicken pieces back into the slow cooker covering them with the creamy mushroom sauce. Cover and cook on HIGH for an additional twenty minutes or until the sauce has thickened. Add more cream here if you want a richer texture.

Serve And Garnish:

Plate the chicken and ladle the sauce generously on top. Sprinkle with freshly chopped parsley for a fresh aromatic touch.

One of my favorite things about this recipe is the marsala wine - it lends a subtle sweetness and depth that feels indulgent without being overpowering. A family favorite memory is when my partner first tried it and declared it restaurant quality with zero effort. It really is a dish that impresses and comforts at the same time.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave to avoid overcooking the chicken. The sauce keeps beautifully and may benefit from a splash of cream when warming.

Ingredient Swaps

If you cannot find marsala wine substitute a dry white wine or a mixture of grape juice with a splash of vinegar for acidity. Mushrooms can be swapped for cremini or shiitake for a deeper umami note. Use coconut cream instead of heavy cream for a dairy free version, adjusting seasoning accordingly.

Serving Ideas

Serve this chicken marsala alongside creamy mashed potatoes or garlic butter noodles to catch all the luscious sauce. A simple green vegetable like sautéed spinach or steamed broccoli balances the richness. Crusty bread is perfect for dipping.

This slow cooker chicken marsala is both impressive and easy to make, perfect for busy weeknights. Enjoy the rich flavors and comforting textures with minimal effort.

Frequently Asked Recipe Questions

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal for even cooking and absorbing the sauce flavors well.

→ Can I use fresh herbs instead of dried?

Fresh basil and thyme can be used but reduce quantities as their flavors are more intense.

→ How do I know when the chicken is done?

The chicken reaches perfection at an internal temperature of 165°F, ensuring it’s fully cooked yet tender.

→ What’s the purpose of searing the chicken first?

Searing locks in juices and develops a flavorful golden crust that enriches the sauce with browned bits.

→ Can I make the sauce thicker or creamier?

Yes, adding more heavy cream or adjusting the cornstarch slurry allows you to control sauce texture to your liking.

→ Is there a substitute for Marsala wine?

Dry sherry or a mix of red wine and broth can work as alternatives, offering similar depth and sweetness.