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This Crockpot Chicken Marsala serves up tender chicken simmered in a rich, creamy mushroom and wine sauce. I love how effortlessly it comes together—every bite is hearty, silky, and full of comforting flavor. You really can’t beat this recipe for a delicious meal that’s mostly hands-off yet tastes like you spent all day in the kitchen.
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Pin ItEasy Crockpot Chicken Marsala Recipe
This easy, one-pot take on chicken Marsala comes together easily in the slow cooker. I start by giving the chicken and mushrooms a quick sear, then let them simmer away in the crockpot until they’re tender and full of flavor. Just before serving, I prepare the sauce right in the crockpot for a perfectly creamy finish. It’s a simple, comforting Italian meal that always earns rave reviews at my dinner table.
Crockpot Chicken Marsala Recipe
Equipment
- Crockpot
Ingredients
- 4 boneless, skinless chicken breasts thawed if frozen
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp olive oil
- 8 oz. cremini mushrooms sliced
- 1 shallot sliced
- 3 cloves garlic minced
- 1 cup dry Marsala cooking wine
- ⅓ cup water
- 3 tbsp cornstarch
- ¼ cup heavy cream
- 3 cups cooked white rice for serving
- fresh chopped parsley optional, for garnish
Video
Instructions
- Lightly spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
- Season the chicken breasts with dried thyme, salt, and pepper.4 boneless, skinless chicken breasts, 1 tsp dried thyme, 1 tsp kosher salt, ½ tsp ground black pepper
- Heat the olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 3 minutes per side, until just browned. Transfer the chicken to the slow cooker.1½ tbsp olive oil
- Reduce the heat to medium and add the remaining oil, then add the mushrooms, shallot, and garlic to the skillet. Sauté for 2 minutes, until the mushrooms just begin to sweat, then stir in the Marsala wine to deglaze the pan. Simmer for 1 minute, then transfer the contents of the skillet to the slow cooker.8 oz. cremini mushrooms, 1 shallot, 3 cloves garlic, 1 cup dry Marsala cooking wine
- Cover and cook on low for 5-6 hours, or on high for 2-3 hours.
- When the cook time is complete, transfer the chicken breasts to a plate and set aside.
- In a measuring cup, whisk together the water and cornstarch until dissolved, then stir the slurry into the slow cooker. Add the heavy cream and whisk to combine.⅓ cup water, 3 tbsp cornstarch, ¼ cup heavy cream
- Return the chicken back to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened.
- Taste and adjust seasonings as desired. Serve the chicken and sauce over rice, sprinkled with chopped parsley.3 cups cooked white rice, fresh chopped parsley
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken Marsala Step by Step
Gather the ingredients: Lightly spray the inside of a 6-quart slow cooker with nonstick spray. Set aside. Season 4 boneless, skinless chicken breasts with 1 tsp of dried thyme, 1 tsp of kosher salt, and ½ tsp of ground black pepper.
Sear the chicken: Heat 1½ tbsp of olive oil in a large skillet set over medium-high heat and sear the chicken breasts for 3 minutes per side, until just browned. Place the seared chicken in the slow cooker.
Cook the chicken Marsala: Reduce the heat to medium and add the remaining oil, then stir in 8 oz. of sliced cremini mushrooms, 1 sliced shallot, and 3 minced cloves of garlic. Sauté for 2 minutes, until the mushrooms just begin to sweat, then pour in 1 cup of dry Marsala cooking wine to deglaze the pan. Simmer for 1 minute, then transfer everything to the slow cooker. Cover the slow cooker, and cook on low for 5-6 hours, or on high for 2-3 hours.
Thicken the sauce: When the cook time is complete, take the chicken breasts out of the crockpot and place them on a plate. In a measuring cup, whisk ⅓ cup of water with 3 tbsp of cornstarch until dissolved, then stir the slurry into the slow cooker. Stir in ¼ cup of heavy cream and whisk to combine.
Season: Return the chicken to the slow cooker, cover, and continue cooking on high for 20-25 minutes until the sauce has thickened. Taste and adjust seasonings as desired.
Serve: Serve the chicken and sauce over cooked white rice, sprinkled with chopped parsley.
A Good Wine Makes all the Difference
For savory recipes like this, you ideally want to use a dry Marsala wine. If you can’t find one, you can also use Madeira wine or fortified port wine. A dry white wine will also work, but you will lose a lot of the complexity of flavor. Keep in mind that without Marsala wine, the dish isn’t truly Chicken Marsala.
How to Store
Store leftover crockpot chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
Freeze crockpot chicken marsala in an airtight container for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Serving Suggestions
Crockpot chicken Marsala is saucy and full of flavor, so I like to serve it with sides that soak up some of that delicious sauce, like mashed potatoes, creamy oven baked risotto, or Parmesan polenta. To add some green to our plate, I’ll prepare roasted broccoli or asparagus.
Did all the work but sadly this recipe had little flavour. I used liquor store Marsala but found not enough flavour very disappointing.
We’re sorry this recipe wasn’t to your tastes, Denise!
l love chicken marsala but i do not use cooking wine i go to the liquor store and buy good marsala cooking wine has to much salt a good Italian marsala makes a better dish
Thanks for the tip, Lil!
I only get it at the liquor store too and then I felt like it wasn’t flavorful enough. I’d be curious to know what OP used. I’d guess cooking wine.