I’m completely obsessed with this Slow Cooker Chicken Marsala because it tastes like I fussed over dinner way harder than I actually did. The chicken turns tender and juicy, the Marsala wine brings that rich, slightly sweet depth I crave, and the mushrooms soak up every bit of that creamy, savory sauce.
I love how it feels fancy without acting precious. But honestly, I’m here for the sauce.
Spoon-it-over-everything sauce. And when I want a dinner that tastes restaurant-level but still fits my messy real life, this is the one I keep coming back to again and again every time.
Ingredients
- Chicken breasts keep it lean, tender, and weeknight-friendly without feeling too heavy.
- Flour gives the chicken a light coating so the sauce clings better.
- Kosher salt wakes everything up, because bland chicken is just sad.
- Black pepper adds a tiny kick without taking over the cozy vibe.
- Olive oil helps the chicken get that nice golden start.
- Mushrooms bring earthy flavor and make the sauce feel extra hearty.
- Onion melts down sweetly and makes the whole kitchen smell amazing.
- Garlic adds that “okay, dinner’s going to be good” moment.
- Marsala wine gives the sauce its rich, slightly sweet backbone.
- Chicken broth keeps things savory and stops the sauce from feeling too rich.
- Heavy cream makes it silky, cozy, and a little restaurant-ish.
- Basically, thyme and parsley add freshness so it doesn’t taste flat.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts (about 4)
- 1/2 cup all-purpose flour for dredging
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup dry Marsala wine
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce (optional)
- 2 tablespoons cornstarch plus 2 tablespoons water for slurry
- 2 tablespoons chopped fresh parsley for garnish
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
How to Make this
1. Pat chicken breasts dry, trim if needed, then dredge each piece in the flour seasoned with kosher salt and black pepper, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat and brown the chicken 2 minutes per side until golden; transfer chicken to the slow cooker.
3. In the same skillet add 1 tablespoon butter, sauté sliced mushrooms and thinly sliced onion 4 to 5 minutes until softened and lightly browned; add minced garlic and thyme and cook 30 seconds until fragrant.
4. Pour in the Marsala wine to deglaze the skillet, scraping up browned bits, and let simmer 1 to 2 minutes to reduce slightly.
5. Transfer the mushroom mixture to the slow cooker over the chicken, then add the chicken broth and Worcestershire sauce if using.
6. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours, until chicken is cooked through and tender.
7. Remove chicken to a plate and tent with foil to keep warm; skim excess fat from the cooking liquid if desired.
8. Stir the heavy cream and remaining 1 tablespoon butter into the slow cooker liquid, then whisk in the cornstarch and water slurry until smooth.
9. Return the chicken to the slow cooker, cover, and cook on HIGH for 10 to 15 minutes, or until the sauce has thickened to coating consistency.
10. Taste and adjust seasoning, garnish with chopped fresh parsley, and serve chicken topped with mushrooms and sauce.
Equipment Needed
1. Slow cooker or crockpot
2. Large skillet (preferably oven safe or heavy-bottomed)
3. Cutting board and chef’s knife
4. Tongs or spatula for turning chicken
5. Plate and aluminum foil for resting chicken
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula for sautéing
8. Whisk for finishing the sauce
9. Small bowl and spoon for mixing the cornstarch slurry
FAQ
Slow Cooker Chicken Marsala Recipe Substitutions and Variations
- Chicken breasts: substitute boneless skinless chicken thighs for more flavor and moisture; or use turkey cutlets for a leaner option.
- Marsala wine: substitute dry sherry or a dry white wine plus 1 teaspoon brown sugar to mimic sweetness; for nonalcoholic, use 1 cup low-sodium chicken broth plus 1 tablespoon grape or apple juice.
- Heavy cream: substitute half-and-half for a lighter sauce, or whole milk plus 1 tablespoon butter per 1/2 cup to add fat and richness.
- Cornstarch slurry: substitute 2 tablespoons all-purpose flour mixed with 2 tablespoons water and whisked until smooth, or use arrowroot powder one-to-one with cornstarch for a clearer glossy sauce.
Pro Tips
– Pound or butterfly the thicker chicken breasts so they are a uniform thickness. That helps them cook evenly in the slow cooker and keeps you from having dry edges and undercooked centers.
– Get good color on the chicken and mushrooms in the skillet before they go into the slow cooker. Browning builds flavor you will miss if you skip this step. Use medium-high heat and do not overcrowd the pan.
– Taste and control the Marsala reduction. Let the wine simmer briefly so the raw alcohol smell cooks off, but don’t overreduce it into syrup. If the wine feels too strong after slow cooking, a splash more chicken broth or a teaspoon of lemon juice will brighten and balance the sauce.
– Finish the sauce off-heat or on high for a short time only after adding cream. Long, slow simmering with heavy cream can separate or thin out the texture. Whisk the cornstarch slurry in thoroughly and give it a short burst of heat to activate and thicken.
– Keep salt levels conservative until the end. Between the seasoned flour, broth, and Worcestershire sauce, salt can accumulate. Adjust seasoning after the sauce has been reduced and thickened, and sprinkle parsley right before serving for freshness.
4
servings
675
kcal
Equipment: 1. Slow cooker or crockpot
2. Large skillet (preferably oven safe or heavy-bottomed)
3. Cutting board and chef’s knife
4. Tongs or spatula for turning chicken
5. Plate and aluminum foil for resting chicken
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula for sautéing
8. Whisk for finishing the sauce
9. Small bowl and spoon for mixing the cornstarch slurry
Ingredients
1 1/2 to 2 pounds boneless skinless chicken breasts (about 4)
1/2 cup all-purpose flour for dredging
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
8 ounces cremini or button mushrooms, sliced
1 small onion, thinly sliced
3 cloves garlic, minced
1 cup dry Marsala wine
1 cup low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon Worcestershire sauce (optional)
2 tablespoons cornstarch plus 2 tablespoons water for slurry
2 tablespoons chopped fresh parsley for garnish
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Directions
- Pat chicken breasts dry, trim if needed, then dredge each piece in the flour seasoned with kosher salt and black pepper, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat and brown the chicken 2 minutes per side until golden; transfer chicken to the slow cooker.
- In the same skillet add 1 tablespoon butter, sauté sliced mushrooms and thinly sliced onion 4 to 5 minutes until softened and lightly browned; add minced garlic and thyme and cook 30 seconds until fragrant.
- Pour in the Marsala wine to deglaze the skillet, scraping up browned bits, and let simmer 1 to 2 minutes to reduce slightly.
- Transfer the mushroom mixture to the slow cooker over the chicken, then add the chicken broth and Worcestershire sauce if using.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours, until chicken is cooked through and tender.
- Remove chicken to a plate and tent with foil to keep warm; skim excess fat from the cooking liquid if desired.
- Stir the heavy cream and remaining 1 tablespoon butter into the slow cooker liquid, then whisk in the cornstarch and water slurry until smooth.
- Return the chicken to the slow cooker, cover, and cook on HIGH for 10 to 15 minutes, or until the sauce has thickened to coating consistency.
- Taste and adjust seasoning, garnish with chopped fresh parsley, and serve chicken topped with mushrooms and sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 463g
- Total number of serves: 4
- Calories: 675kcal
- Fat: 29.1g
- Saturated Fat: 14.4g
- Trans Fat: 0.05g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 227mg
- Sodium: 564mg
- Potassium: 708mg
- Carbohydrates: 21.3g
- Fiber: 1.5g
- Sugar: 2g
- Protein: 64.5g
- Vitamin A: 400IU
- Vitamin C: 2.5mg
- Calcium: 120mg
- Iron: 1.5mg
