Slow Cooker Chicken Marsala Recipe

If you love restaurant-style dishes that are rich, savory, and satisfying—but wish you could make them at home without a fuss—then this Slow Cooker Chicken Marsala Recipe is for you.

From its origins in Italian-American cuisine to its flavor-packed transformation in your slow cooker, Chicken Marsala is a timeless favorite. Traditionally made on the stovetop, this recipe takes a beloved classic and turns it into a hands-off, foolproof dish that’s perfect for weeknight dinners, meal prep, or cozy weekend meals.

In this in-depth post, we’ll walk through everything you need to know—from choosing ingredients to prepping and slow cooking, with tips, variations, and serving suggestions to help you make the perfect Chicken Marsala in your own kitchen.

Why You’ll Love This Slow Cooker Chicken Marsala Recipe

• Effortless: Once everything is in the slow cooker, there’s no babysitting or stirring required.
• Flavorful: Marsala wine infuses the chicken and mushrooms with a rich, complex taste.
• Versatile: Make it creamy or keep it light. Serve it over pasta, rice, or mashed potatoes.
• Healthy-friendly: Use less cream or none at all for a lighter version without sacrificing flavor.
• Meal Prep Approved: Make it ahead of time and store it for busy weeknights or lunches.

What is Chicken Marsala?

Chicken Marsala is a traditional Italian-American dish made with pan-fried chicken breasts and a rich sauce of mushrooms and Marsala wine, a fortified wine from Sicily. The sauce is usually finished with butter or cream for a velvety texture.

By using a slow cooker, we adapt this classic to become more practical while maintaining its signature flavor. The low-and-slow heat of the crockpot makes the chicken incredibly tender and allows the Marsala wine and herbs to deeply infuse the sauce.

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Ingredients You’ll Need

For the Chicken:

• 4 boneless skinless chicken breasts – pounded evenly
• Salt, pepper, garlic powder – to season
• 2 tbsp all-purpose flour – optional, for dredging

For the Sauce:

• 1 tbsp olive oil + 1 tbsp butter
• 3 cups sliced cremini mushrooms
• 2 cloves garlic, minced
• 1 cup dry Marsala wine
• 1/2 cup low-sodium chicken broth
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 cup heavy cream (optional)

To Garnish:

• Chopped fresh parsley

Step-by-Step Instructions

1. Season and Prep the Chicken

Pat chicken breasts dry and season with salt, pepper, and garlic powder. Lightly dredge in flour for a slightly thicker sauce.

2. Sear the Chicken (Optional)

Heat olive oil and butter in a skillet. Sear chicken for 2–3 minutes per side until golden. Adds deeper flavor.

3. Sauté Mushrooms and Garlic

In the same pan, cook mushrooms for 4–5 minutes. Add garlic and sauté for 30 seconds more.

4. Deglaze with Marsala Wine

Pour in the Marsala wine and scrape up any brown bits. Simmer for 2 minutes to reduce slightly.

5. Transfer to Slow Cooker

Place chicken in the slow cooker. Pour the wine-mushroom mixture over it. Add chicken broth, thyme, and oregano.

6. Cook

• On LOW: 5 hours
• On HIGH: 2.5 hours
  Chicken should be fork-tender and cooked through.

7. Add Cream (Optional)

Stir in the heavy cream during the last 15–20 minutes if using.

8. Serve and Garnish

Let rest for 5 minutes, then garnish with fresh parsley and serve hot.

Serving Suggestions

• Mashed Potatoes – Soak up the rich sauce
• Buttered Noodles – Classic Italian-American pairing
• Steamed Rice – Light and easy
• Roasted Vegetables – Colorful and healthy side
• Crusty Bread – For soaking up every drop

Variations

• Lighter version: Omit cream and butter; add a splash of unsweetened almond milk.
• Mushroom lover’s: Use a mix of mushrooms like shiitake, portobello, or oyster.
• With chicken thighs: Juicier than breasts and great for slow cooking.
• Creamy stovetop finish: Thicken sauce on the stovetop with cream after slow cooking.

Pro Tips

• Use dry Marsala wine only – sweet Marsala alters the flavor.
• Sear if you can – enhances the overall depth of the dish.
• Add cream only at the end to avoid curdling.
• Don’t overcook – even in a slow cooker, too much time can dry out the meat.

Storage & Meal Prep

• Fridge: Store in an airtight container for up to 3 days
• Freezer: Freeze (without cream) for up to 2 months
• Reheat: Microwave or stovetop with a splash of broth to loosen sauce

Final Thoughts

This Slow Cooker Chicken Marsala Recipe is a brilliant way to bring gourmet-style flavor into your kitchen with minimal effort. It’s comforting, elegant, and versatile enough for both family meals and special dinners. Whether you’re hosting guests or just need something simple and delicious on a weeknight, this recipe is a guaranteed win.

Let your slow cooker work its magic while you relax—and get ready for a meal that’s rich, hearty, and unforgettable.

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Slow Cooker Chicken Marsala Recipe

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Cooking Method: Slow Cooker Cuisine: Italian Courses: Dinner, Lunch

Prep Time 15 mins Cook Time 5 hrs Rest Time 5 mins Total Time 5 hrs 20 mins Difficulty: Beginner Cooking Temp: 95  C Servings: 4 Best Season: All Seasons

Description

A flavorful and easy Slow Cooker Chicken Marsala recipe featuring tender chicken breasts simmered in a rich mushroom and Marsala wine sauce. This restaurant-quality meal is perfect for busy weeknights or a cozy dinner at home. Let your slow cooker do all the work while you enjoy a savory Italian-inspired dish.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken:

• 4 pcs boneless skinless chicken breasts (trimmed and pounded to even thickness)
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 2 tbsp all-purpose flour (optional, for slight thickening)

For the Marsala Sauce:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 3 cup cremini mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 cup dry Marsala wine
• 0.5 cup low-sodium chicken broth
• 0.5 tsp dried thyme
• 0.5 tsp dried oregano
• 0.25 cup heavy cream (optional, for richness)

For Garnish:

• 1 tbsp fresh parsley (chopped)

Instructions

Season and Lightly Flour Chicken

1. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and garlic powder. Lightly coat each piece with all-purpose flour (optional) to help develop a slightly thicker sauce later.

Sear the Chicken (Optional but Recommended)

1. Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly golden. This step is optional but adds great flavor and texture.

Prepare the Sauce Base

1. In the same pan, add mushrooms and sauté for 4-5 minutes until they release moisture and start browning. Add minced garlic and cook for another 30 seconds. Pour in the Marsala wine, scraping up browned bits. Simmer for 2 minutes.

Transfer to Slow Cooker

1. Place the seared chicken breasts into the slow cooker. Pour the mushroom-wine mixture over the chicken. Add chicken broth, thyme, and oregano. Cover with the lid.

Slow Cook

1. Cook on Low for 5 hours or High for 2.5 hours, until the chicken is tender and infused with flavor.

Finish with Cream (Optional)

1. For a richer sauce, stir in heavy cream during the last 15 minutes of cooking. Let it gently blend in and thicken slightly.

Rest and Garnish

1. Let the dish rest for 5 minutes after cooking. Garnish with fresh chopped parsley before serving.

Note

Gluten-Free: Use cornstarch instead of flour or skip the dredging altogether.

Cream-Free Option: Omit the heavy cream for a lighter, wine-forward sauce.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave.

Serving Suggestions: Serve with mashed potatoes, egg noodles, cauliflower mash, or over rice.

Keywords: easy chicken marsala, slow cooker recipe, healthy dinner, gluten-free option, Italian comfort food